Potato and Leek Cakes with Blue Cheese Sauce

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.