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Tuesday, 14 September 2010

Leek & Potato Fritters with Rosemary & Thyme

Makes 4 Fritters
400 grams potatoes
200 grams leeks
10 grams fresh Rosemary
5 grams fresh Thyme
1 Large Egg or two small ones
5 grams of butter
30 grams of Matzo Meal or ground cream crackers
Salt and pepper

Peel and thickly slice the potatoes. Place in water and boil for about 4 minutes. Halve and slice the leeks and add to the potatoes and cook for another few minutes until the leeks are cooked and the potatoes are cooked but still firm. Drain and set aside

Finely chop the rosemary and thyme and add it to the potato and leek. Drop in the butter and let it melt through the mixture. Spoon in the Matzo and stir well. Finally add in the egg and stir it will. Season with salt and pepper.

Take an egg ring and put it into a frying pan with some oil and heat. Use a fish slice to scoop out a good quantity of mix. Sprinkle the top of the mix with some Matzo and flip over into the ring. Press down until the mixture fills the ring.

Fry without disturbing the mix for about 4 minutes on a medium heat. Sprinkle the uncooked side with some more Matzo.

Remove the ring and flip the fritter over. If you have cooked it well, the fritter will stay in the same shape. Cook for another 4 minutes.

Remove from heat and drain off on both sides with some kitchen paper.

Serve with tomatotes and a green salad. Another accompaniment is brown sauce. However, you MUST chill the brown sauce in the fridge before serving as it will make such a difference to the taste.