Leek And Potato Cakes

• 5 medium potatoes, peeled
• 2 large leeks, trimmed and rinsed
• 50 g butter
• 100 ml milk
• oil (for frying)

1. Boil the potatoes.
2. Meanwhile, slice the leeks thinly and make sure you wash off any dirt from in between the layers.
3. Melt the butter in a shallow pan and cook the leeks over a low heat, stirring occasionally, until they are very soft, about 20 minutes.
4. Bring the milk to a boil in a small saucepan and then take off the heat.
5. When the potatoes are tender, drain and mash, pouring in the warm milk as you go.
6. Stop adding milk when the consistency is thick enough to make into patties. You don't want a sloppy mash.
7. Stir in the leeks, season with salt and pepper and set aside to cool.
8. Shape into rough patties.
9. Warm oil in a shallow pan and slide in the patties.
10. Let them take on a golden colour, about 3-4 minutes per side.
11. Like out and drain on kitchen paper.

potatoes, leeks, butter, milk, oil

Taken from www.food.com/recipe/leek-and-potato-cakes-163468 (may not work)