leek, potato and chive cakes with shallot and tomato sauce

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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

Instructions

View the full recipe at The Circus Gardener’s Kitchen →