Leek Potato And Goats Cheese Cakes

Directions

1. Rinse and finely chop the leeks.
2. Peel the potatoes and bring to the boil in salted water in an ovenproof pan.
3. When boiling transfer the pan to the simmering ovenand cook till tender. Drain and dry well.
4. Mash the potato with the soft goats cheese.
5. Heat butter in a saucepan add in the leeks and cook first on the simmering plate for 2 min then transfer to the simmering ovenfor 10 min or possibly till very soft. Transfer the pan to the boiling plateand cook stirring till all the liquid has evaporated.
6. Cold then mix with potatoes crumbled fetes cheese and breadcrumbs.
7. Season well.
8. Cover and chill for 3 to 4 hrs.
9. Shape the chilled cheese and potato mix into 16 cakes each 66mm across and 10mm deep.
10. Dust the cakes with flour and brush with oil. Cook for 1 to 2 min each side directly on the simmering plate till golden brown and crisp then place on a baking tray in the roasting ovenon the fourth runners for 10 min till piping warm right through.
11. Garnish with fresh herbs to serve.
12. When buying leeks choose those which are slim rather than the thinker ones. These will be melting in texture when cooked with a subtle flavour.
13. Serves 8