Recipe: Leek and Potato Cakes, with Chickpea and Carrot Salad

The last of the leeks- and pretty much everything else in the garden to be honest! Theres only about a dozen little red chillies left on my plants, and i expect the first frost will kill them off. This was a nice little relaxed brunch i made for me and my parents- i spose the leek and potato cakes are pretty much like bubble and squeak, except for the indian spices. Good way of using up leftover mashed potato if you have any as well.

Potato and Leek Cakes, with a Chickpea and Carrot salad (serves 3)

For the Cakes
1 kg potatoes, peeled and chopped
50g butter
1 tbsp medium curry powder

30g butter
1 large/2 medium leeks
Pinch of sugar
Salt and pepper to taste

2 tbsp olive oil (plus maybe extra if needed)

For the Salad
1 tin chickpeas, drained and rinsed
1 carrot, peeled and grated
Handful fresh coriander, chopped
15ml lemon juice
10ml extra virgin olive oil
1 tsp cumin
1 tsp sugar
Salt and pepper to taste
Natural yoghurt (optional garnish)

1. (Either use leftover mash, or…) Boil the potatoes for about 25 minutes, or until soft. Drain, and mash with the butter and curry powder. Set aside.
2. In a large deep frying pan, fry the leeks in the butter and sugar covered for 10 minutes. Cook for a further 10 minutes uncovered. Add the leek mixture to the potato mixture and mix until well combined. Season to taste and set aside (with the lid off to allow to cool).
3. Mix together the lemon juice, olive oil, cumin, sugar and some salt and pepper. Add all the other salad ingredients, season to taste, and set aside.
4. Heat a large frying pan up with 2 tbsp oil until quite hot. Shape the potato/leek mixture into 6 patties. In batches (adding more olive oil if needed) fry the patties about 3 minutes on each side, or until the patties have become browned.
5. Serve the patties with the chickpea salad, and a dollop of natural yoghurt on top if desired.