| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 9g | 5g | 35g |
| sugars | fibre | protein | salt |
| 3g | 2g | 6g | 0.5g |
Why I Love Irish Leek and Potato Griddle Cakes
From the heart of Ireland to your plate, I bring you an authentic culinary treasure, the Leek and Potato Griddle Cakes. I must admit, the inherent comfort and hearty goodness of this private recipe never fail to kindle an uncontrollable urge inside me to share its magic with the world.
The Fusion of Irish Stalwart Ingredients
The beauty of the Leek and Potato Griddle Cakes lies not only in its exquisite taste, but also in its simplicity. The stalwart ingredients of Irish cuisine, leek and potato, elegantly blend to deliver a homey flavor that speaks to your soul. The process resembles making a pancake batter which is, in essence, a blank canvas waiting for your creative touch.
The anarchy of fusion when traditional Beignets meet the unassuming Irish cuisine was rather a serendipitous discovery, when I was experimenting in my kitchen. It’s interesting how you can transform a couple of humble ingredients into something so utterly delicious. It’s almost like the classic French dessert, Beignets, but with a savory twist.
Inspiration behind the Recipe
This recipe holds a special place in my heart, as it’s inspired by the culinary endeavours of a renowned chef, Rachel Allen, whose prowess in blending simplicity with indulgence in Irish cuisine is truly commendable. And even though my roots trace back to the French and Creole culture, I’ve always been fascinated by the simplicity and wholesome nature of Irish cuisine.
This is a versatile dish, and it pairs exceptionally well with many of your favorites. You might have experimented with various quick breads or even some savory pancakes like my fellow Louisianans’ cherished Hoecakes. Well, let me tell you, these Leek and Potato Griddle Cakes will raise your standards for comfort food to a whole new level.
Drizzled with a bit of melted butter or a generous dollop of sour cream, every bite of these griddle cakes takes me back to my Creole French roots while reminding me of the rustic charm of an Irish countryside kitchen.
What You’ll Need
- 1 leek, finely sliced
- 2 large potatoes, peeled and grated
- 4 tablespoons unsalted butter
- 1 cup plain flour
- 1/2 cup milk
- 1 egg
- 1 teaspoon baking powder
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons vegetable oil, for frying
Method
Step One
Prepare all the ingredients – finely slice the leek, peel and grate the potatoes. Set these aside.
Step Two
In a large bowl, mix together the flour, baking powder, salt, and pepper. Create a well in the centre of the mixture.
Step Three
In a small bowl, whisk together the egg and milk. Pour this liquid into the well of the flour mixture, then stir until combined.
Step Four
Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped leeks and season with salt and pepper. Cook until the leeks have softened and lightly browned, about 5 minutes, then remove from the skillet and set aside.
Step Five
Add the grated potato to the skillet and cook until they are crispy and golden, about 10 minutes. Remove from the skillet and add them to the leeks. Mix well.
Step Six
Add the leek and potato mixture to the flour and egg mixture. Stir until everything is evenly incorporated. The mixture should resemble a thick batter.
Step Seven
Heat 2 tablespoons of vegetable oil in the skillet over medium heat. Scoop about 1/4 cup of the batter into the skillet for each griddle cake – you can do a few at a time depending on the size of your skillet.
Step Eight
Cook the griddle cakes until they are golden brown on each side, about 3-4 minutes per side. Remove from the skillet and place on a paper towel to remove excess oil. Repeat until all batter is used up.
Step Nine
These Leek and Potato Griddle Cakes can be served immediately while still hot. Enjoy them as a delightful snack or an accompaniment to a main dish.
