Cheesy Leek and Potato Patties
Make these cheesy leek and potato patties for a deliciously easy meal that’s crispy on the outside and soft on the inside. Perfect for any occasion!
If you loved this quick and easy recipe for busy weeknights, you’ll also enjoy my Creamy Pepper and Spinach Chicken or Cabbage Pasta. If you’re into a sheet pan and one-pot meals, give my Smoked Pork Ribs and Cabbage Casserole a try.
For something oven-free and lighter, I recommend my Japanese Tuna Onigiri. And when you’re craving a quick dessert, don’t miss out on my Apple Cake (more apples than dough), Yogurt Cake (No Flour), or Morello Sponge Cake.
If you’re in the mood for a late weekend breakfast, my Cabbage or Potato Frittata will hit the spot!
Expert Tip
For the crispiest patties, make sure to squeeze out all the excess water from the grated potatoes before mixing everything together. This step is key to achieving that perfect crunch on the outside!
Why You’ll Love This Recipe
- Crispy & cheesy: Golden outside, cheesy inside.
- Comforting ingredients: Potatoes, leeks, garlic.
- Easy to make: Simple enough for anyone.
- Kid-friendly: Great for getting little ones involved.
- Dip-ready: Pair with your fave sauces – yogurt, ketchup, ranch.
- Versatile: Perfect as a snack, side, or quick lunch.
Ingredients
To make these cheesy leek and potato patties easier, prep everything first. Grate the potatoes and squeeze out the excess water, slice the leek and pepper, and get the cheese ready. Having everything prepped in advance means you won’t be scrambling later.
Staying organized from the start keeps the process smooth and stress-free. Trust me, you’ll be glad you did!
Substitutions
If you don’t have all the ingredients, no worries! Here are a few easy swaps:
- Leeks: Use green onions or even finely chopped onions.
- Double cream: Heavy cream, half-and-half, or even milk will work if you’re out of double cream.
- Cheese: Mozzarella, cheddar, or a blend of both is ideal, but you can also try parmesan or any cheese you like.
Step-by-step instructions
Making these potato fritters is so easy, you’ll feel like a kitchen pro in no time! Simply grate the potatoes, chop the leek, and mix everything together. Then, let your skillet do the work while you enjoy the process.
These patties might seem like they took a lot of effort, but they’re actually a breeze. It’s the kind of simple dish that makes you look like you’ve got some serious cooking skills, with none of the stress!
- Prepare the Potatoes: Peel and grate the potatoes, then squeeze out the excess water with a towel for crispy patties.
- Mix the Veggies and Cheese: Combine grated potatoes, sliced leek, chopped pepper, feta, and cheese in a bowl.
- Create the Egg Mixture: Beat the eggs with paprika, garlic granules, pepper, and double cream, then mix into the veggies and cheese.
- Add the Dry Ingredients: Stir in flour and baking powder to bind the mixture together.
- Cook the Patties: Heat oil in a skillet, form patties, and cook for 3-4 minutes on each side until golden and crispy. Serve with your favorite dipping sauce!
A full list of ingredients and instructions can be found in the recipe card below.
Variations
Want to give your Cheesy Leek Patties a different twist? Try one of these variations:
- Add herbs: Fresh thyme or parsley can really elevate the flavor.
- Spicy version: Toss in some finely chopped chili for a kick!
- Veggie-packed patties: Add grated carrots or spinach for more nutrients.
- Meat lovers: Stir in some cooked bacon or sausage for a meaty version.
Serving Suggestions
These potato leek fritters work for pretty much any occasion:
- Lunch or Dinner: Serve as a side with a simple tomato salad or pair them with some grilled chicken or baked salmon for a full meal.
- Appetizers: Perfect for parties! Stack them up and add a creamy dip like Greek yogurt with chives, chimichurri sauce, or protein mayo.
- Snacks: Grab one straight off the pan with a bit of ketchup, hot sauce, or 4-ingredient mayo.
- Burger Upgrade: Use these patties instead of the usual burger patty for a fun twist. Pair it with my Bread Patty recipe for the ultimate homemade burger.
- Bread & Salad Combo: Top a slice of freshly baked bread with aubergine salad and a crispy patty for a quick, hearty bite.
Storage Tips
Got leftovers? These patties store pretty well. Let them cool completely, then place them in an airtight container in the fridge for up to 3 days. Reheat them in a pan without oil, flipping them for about 1 minute on each side to bring back that crispy texture.
FAQs
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- Potato Salad
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Cheesy Leek and Potato Patties
Equipment
- Frying pan
- Grater
- Mixing Bowls
- Spatula
Ingredients
- 2 large potatoes grated (about 2 cups)
- 1 leek about 1 cup when sliced
- ½ bell pepper chopped
- 10.5 oz grated cheese about 1 1/3 cups
- 3.5 oz feta cheese crumbled
- 3 large eggs
- 3.4 oz double cream about 1/2 cup
- 3 tbsp all-purpose flour
- ½ tbsp baking powder
- 1 tsp paprika
- 1 tsp garlic granules
- ½ tsp ground pepper
- Oil for frying vegetable oil or olive oil
To serve
- Greek yogurt with fresh chives or crushed garlic (or any dipping sauce you love!)
Instructions
- Prepare the Potatoes: Peel your potatoes and grate them using the large holes of a box grater or a food processor. Once grated, squeeze out any excess water using a clean kitchen towel or paper towels. This ensures that your patties will be crispy!
- Mix in the Veggies: In a large bowl, add the grated potatoes, thinly sliced leek, chopped pepper, brumbled feta and the grated cheese. You can use a mix of cheeses for a more complex taste, but cheddar and mozzarella are always a hit.
- Create the Egg Mixture: In a separate bowl, crack the eggs and lightly beat them. Add the paprika, garlic granules, ground pepper, and double cream. Mix it all together until well combined.
- Combine Everything: Pour the egg mixture into the bowl with the veggies and cheese. Stir everything until it’s evenly distributed.
- Add the Dry Ingredients: In a small bowl, combine the flour and baking powder. Stir the dry ingredients into the veggie mixture and mix well. This will bind everything together and help the patties hold their shape.
- Cook the Patties: Heat 1 tablespoon of oil in a nonstick skillet over medium heat. Scoop the mixture into round patties (about the size of a golf ball), then flatten them slightly with a spatula. Cook for 3–4 minutes on each side, or until golden brown and crispy.
- Serve and Dip: Once all the patties are cooked, serve them while they’re hot with a side of Greek yogurt (with chives or garlic) or any dipping sauce you love!
Video
Notes
- Squeeze out the excess water from the grated potatoes: This step helps the patties hold together better and prevents them from being too soggy.
- Adjust seasoning to taste: Feel free to add more or less paprika, garlic, or pepper depending on your preference.
- Keep the patties small: For even cooking, make sure to shape them into small, round patties.
- Reheat leftovers: Reheat the patties in a pan without oil for 1 minute on each side to keep them crispy.
- Use a non-stick pan: This helps to cook the patties evenly without them sticking.