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Leek and Potato Fritters

Serves: 4

 

1 large potato peeled and chopped

2 medium Leeks, sliced

4 eggs, lightly beaten

cup dry breadcrumbs

1/3 cup grated parmesan cheese

cup canola oil

sour cream

 

 

 

 

Boil potato until soft, about 15 minutes. Mash and set aside.

Cook leeks in boiling water for 3 minutes and drain. Stir together with potato, eggs, breadcrumbs, and cheese. Shape into little patties.

Heat oil in a large fry pan and cook in batches for about 2 minutes each side.

Serve immediately with a dollop of sour cream.

 


 
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Peter Schreurs and Sons
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