Balkan Potato and Leek Pancakes

Crisp and rich, these pancakes are made from potato purée mixed with leeks.
 

• 2 leeks (white part only), chopped
• Oil for frying
• 5 potatoes
• Salt and freshly ground black pepper
• For the Crust:
• Flour
• 3 eggs, beaten
  
   

1. Cook the potatoes in their jackets in boiling water until they are tender. Cool slightly, peel and mash.
2. Heat oil in a frying pan. Add the chopped leeks and fry for 8 minutes or until tender and golden.
3. Mix the fried leeks with the potato purée and season with salt and pepper. Roll the mix into a sausage and cut into 2 cm (34 inch) thick slices.
4. Heat more oil in a clean frying pan. Dip the slices in flour and then in egg and fry 2 minutes on each side, until golden. Remove the pancakes from the pan, drain on paper towel and serve hot.