Whenever I prepare this meal with 10 leeks, it quickly vanishes

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Leek and potato is a classic combination. The slight sweetness of the leeks pairs perfectly with earthy spuds. And in the recipe below, the combo is the key to this flawless vegetarian main. Serve the tender cakes on their own, topped with a fried egg or with a dipping sauce like ranch or mayonnaise to make them even more special.
To make this dish truly shine, don't rush the caramelization of the leeks. When they cook slowly in butter and just a touch of salt, leeks take on a rich, natural sweetness that comes through wonderfully in the cakes. While this step takes a bit of time, it can luckily be done in advance. In fact, the patties themselves can be made up to a day ahead of time. Just cover the uncooked cakes in plastic, and chill them until ready to cook and serve. Not only will this reduce the amount of time you need to spend in the kitchen before getting dinner on the table, it will actually help the cakes hold together better while frying.
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Cooktop Cove
Leek and potato cakes
4
10 minutes
40 minutes
50 minutes
10 leeks
4 tablespoons butter
2 cups diced potatoes
1 teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
2 tablespoons panko
½ cup freshly chopped parsley
2 eggs, beaten
1/2 cup canola oil
Salt
Split the leeks lengthwise, and rinse under running water, ensuring you get all of the grit out. Remove the root end and dark green portions, and thinly slice the white and light green portions.
Heat the butter in a skillet over medium heat. Add the leeks, season with a pinch of salt, and cook, stirring occasionally, until evenly caramelized, about 20-30 minutes.
Meanwhile, cook the potatoes in salted, boiling water for about 10 minutes, or until fork tender. Drain, then return to the hot pan (off the heat) and mash with the garlic powder until smooth. Set aside to cool slightly.
When the leeks are cooked, fold them into the mashed potatoes. Add the spices, panko and parsley. Stir well to combine, and season to taste with salt. Add the beaten egg, and stir well to combine.
Form the mixture into 16 even patties. Chill, covered in plastic, until ready to serve.
Heat the oil in a pan over medium-high heat. Working in batches, cook the patties 3 minutes per side, until golden brown. Serve hot.
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