Potato Cakes

November 29, 2016 The Classic Catering People

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Potato Cakes

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Course Side

Cuisine Jewish

Servings 10 people

Ingredients

8 tbs (approximately) unsalted butter
2 cups finely chopped leeks (white and pale green parts only; from 3 large leeks)
1 cup finely chopped sweet onion or shallots
1/2 tsp fresh thyme
1 1/4 lbs Yukon Gold potatoes peeled, coarsely grated, squeezed dry in kitchen towel
1/4 cup all-purpose flour
1 large egg beaten to blend
1 tsp salt
1/2 tsp ground black pepper

Instructions

Melt 2 tablespoons butter in large nonstick skillet over medium heat.
Add leeks, onions and thyme; sauté until leeks begin to soften, about 4 minutes.
Cover and let rest. Transfer to medium bowl; cool.
Preheat oven to 300°F.
Mix potatoes, flour, egg, salt and pepper into leek mixture in medium bowl.
Melt 6 tablespoons of butter and line a sheet pan with parchment paper; paint the parchment with melted butter.
Put potato mixture on sheet pan and spread even.
Paint another piece of parchment paper with butter and put on top of potato mix; cover with another sheet pan for weight.
Bake in oven for 90 minutes or till the mix develops a light brown, crispy surface.
Before serving, re-warm in 250°F oven about 10 minutes. Serve hot.

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