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

  • 5 potatoes

  • Salt and freshly ground black pepper

  • For the Crust:

  • Flour

  • 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.