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Potato Cakes with Leeks and Feta
These lacy potato cakes use very little oil compared to other pan-fried versions. Baked in muffin tins, they get really crispy on the outside while remaining soft and fluffy inside. Potato cakes would also be great served as a side dish with roast chicken.
Loading ...April 8th, 2012
Recipe Developed by Paula Bowman
Servings
4Prep Time
10 minutesCook Time
20 minutesIngredients
Directions
Preheat oven to 400°F. Place a 12-cup non-stick muffin tin in the oven to heat.
Grate potatoes using the large holes of a box grater or slice into matchsticks. Toss potato with leeks, salt and pepper and transfer to a sieve set over a large bowl; let drain for about 5 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture. Drain off liquid in bowl leaving any white sediment (potato starch) remaining in the bottom. Return potatoes to bowl with starch, add egg and feta and stir until thoroughly mixed. Remove hot muffin tin from oven, working carefully, and quickly spray the inside of eight muffin tins with olive oil cooking spray and fill with potato mixture, (about 1/3 cup each). Lightly spray the tops of each potato cup with olive oil spray and return pan to oven. Bake until crispy and golden brown, about 20 to 25 minutes.
Meanwhile, as potatoes cook, place cucumber, radish and greens in a bowl, drizzle with lemon juice and olive oil and season with salt and pepper. Remove potato cakes from pan using a small knife or a spatula and serve on a plate with salad mixture.
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