These leek, potato and chive cakes are easy to make and really tasty, especially accompanied by the shallot, tomato and oregano sauce. Perfect as a midweek veggie comfort food dish on a chilly winter’s evening.

Ingredients

for the leek, potato and chive cakes

600g potatoes, peeled
150 g leek, finely sliced
2 cloves garlic, finely chopped
15 g fresh chives, finely chopped
25 g vegetarian Parmesan, grated
1 free range egg, lightly beaten
½ tsp sea salt
30 g potato flour (if unavailable use cornflour or rice flour)
3 tbsp extra virgin olive oil

for the shallot and tomato sauce

75 g shallots, peeled and finely chopped
400 g tin organic chopped tomatoes
1 red chilli, finely chopped (keep the seeds in for extra ‘bite’)
10 g fresh oregano leaves, finely chopped
½ tsp sea salt
1 tbp extra virgin olive oil

Method

1. Boil the potatoes until tender. Drain and leave them to cool for 10 minutes, then either mash or push through a potato ricer. Place the mashed potato in a large bowl.

2. Pour one tablespoonful of the olive oil into a frying pan or skillet and place over a medium heat. When the oil is hot add the chopped leeks. Cook, stirring frequently, for 3 minutes, then add the chopped garlic. Cook for a further 3 minutes, or until the leek is soft. Remove from the heat and add to the mashed potatoes. Add the sea salt, chives, Parmesan and egg. Mix together then form into eight flat cakes, each weighing around 70 g. Dust generously on both sides with potato flour (this helps prevent the cakes sticking in the pan), place on a flat baking tray and refrigerate until you are ready to cook them. The cakes can be frozen at this stage if you prefer, for use on another occasion.

3. For the sauce, heat the olive oil in a pan over a medium heat. Add the shallots and cook for five minutes, stirring, until soft. Add the chilli and the sea salt and cook for a further two minutes, continuing to stir. Now add the tomatoes and the chopped oregano and stir. Bring the mixture to a simmer and reduce the heat to its lowest setting. Cook for a further five minutes, stirring every so often. Remove from the heat.

4. When you are ready to cook the leek and potato cakes, pour 2 tbsp olive oil into a frying pan and place over a medium heat. When the oil is hot add the cakes and cook for 3-4 minutes per side, until golden brown.

5. To serve, place two of the leek, potato and chive cakes on each plate, together with a generous spoonful of the shallot and tomato sauce.