Potato and Leek Cakes with Blue Cheese Sauce

Leeks lend a delicate flavor to these potato cakes, and the creamy topping provides a cool, savory contrast.

Yield: 8 servings (serving size: 2 cakes and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 222
  • Fat: 5.5g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.4g
  • Carbohydrate: 33.9g
  • Fiber: 2.1g
  • Cholesterol: 69mg
  • Iron: 1.1mg
  • Sodium: 448mg
  • Calcium: 136mg

Ingredients

  • Sauce:
  • 1 cup fat-free sour cream
  • 1 cup (4 ounces) crumbled blue cheese
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • Cakes:
  • Cooking spray
  • 1 cup diced leek
  • 6 cups shredded peeled baking potato (about 2 pounds)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten

Preparation

  1. 1. To prepare sauce, combine first 6 ingredients in a bowl, stirring well. Cover and chill.
  2. 2. To prepare cakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; sauté 3 minutes or until tender. Place leek in a large bowl. Wipe pan with paper towels.
  3. 3. Place potato in a sieve; gently squeeze potato to remove excess moisture. Add potato, flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and eggs to leek in bowl; stir well. Return pan to medium-high heat. Recoat pan with cooking spray. Divide potato mixture into 16 equal portions, shaping each into a 1/4-inch-thick patty. Add 8 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 8 patties. Serve with sauce.
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