Categories: Sides
Ingredients
- 1 tbsp olive oil
- 2 1/2 ounces leek, white part only, chopped finely
- 2 1/2 ounces onion, chopped finely
- 1 large garlic clove, chopped finely
- 3 ounces broccoli chopped finely
- 8 ounces peeled russet potato (from 1 potato)*
- 6 tbsp (1 1/2 oz) shredded cheddar jack cheese
- 1/2 + 1/8 tsp kosher salt
- 4 tbsp water
Directions
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In a medium skillet over medium heat, add the oil, leeks, onions and garlic and cook 4 minutes, until soft.
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Meanwhile, chop the potato into 1/8th inch dice. The best way to do this is slice them into 1/8th inch strips, then cut the strips into small cubes.
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Add the potatoes, salt and 2 tablespoons of water, cover and cook medium-low heat until soft, about 10 minutes.
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Add the broccoli, 2 more tablespoons of water and cook covered 15 minutes, stirring occasionally, until tender.
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Let cool 10 minutes.
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Add the cheese and roll into 4 balls, about 1/2 cup (3 1/2 ounces) each. Flatten to form cakes.
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To cook, heat a large skillet over medium heat, cook 4 to 5 minutes until the bottom is golden, gently flip and cook and additional 4 to 5 minutes. You can freeze whatever you don’t eat. To reheat from frozen, bake in 390F preheated oven 25 minutes.