Balkan Potato and Leek Pancakes
Crisp and rich, these pancakes are made from potato purée mixed with leeks.
Ingredients (makes 25 pancakes)
2 leeks (white part only), chopped
Oil for frying
Salt and freshly ground black pepper
For the Crust:
3 eggs, beaten
Cook the potatoes in their jackets in boiling water until they are tender. Cool slightly, peel and mash.
Heat oil in a frying pan. Add the chopped leeks and fry for 8 minutes or until tender and golden.
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.
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.