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Easy and delicious leek and potato cakes. Preheat your oven to 180 C and grease a muffin pan well. Use the food processor or finely chops the leek, herbs and garlic. Grate the potatoes and combine with the leek and herbs in a large bowl. Add the eggs and cheese and mix well. Season with salt and pepper.
Grate the potatoes and combine with the leek and herbs in a large bowl. Add the eggs and cheese and mix well. Season with salt and pepper. Spoon the mixture into the muffin pan, filling each space half to 3/4 full.
These leek and potato cakes are easy to make and you can get the kids involved in cooking this delicious recipe. Leeks are a little milder than onions, so they are a great option for kids. They still have a lot of flavour and they are the perfect match for potatoes in this easy to make lunch or side dish.
In a medium pan, saute the leeks and shallots over medium heat in the oil and butter until soft and just golden, about 7 minutes. (Or saute the leeks and shallots with the guanciale.) Let cool.
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