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.