Potato Cakes With Leeks And Tuna Recipes

POTATO AND LEEK CAKES

Steps:

• Add the potatoes to a boiling pot of water and cook until soft, about 15 minutes. Remove from heat, drain and mash with the butter and milk. Set aside.
• In a medium skillet set over high heat add one teaspoon of the butter, the leeks and garlic. Cook for 5 - 8 minutes. The leeks should be soft and slightly golden in colour. Set aside.
• In a small bowl, whisk together the mayonnaise, Dijon mustard, parsley, salt and pepper. Transfer the mashed potatoes to a large bowl and stir in the mayonnaise mixture and the bread crumbs. Stir well.
• On a clean flat surface, start making your little potato cakes. I usually take a small handful and start forming a little patty by using two hands and going around the sides until I get the desired shape. Repeat for the following potato cakes. For this recipe you should get 6 - 8, depending on how big you make them. Once you have done this, gently roll them all in flour.
• Cover and refrdgerate for 30 minutes to allow them to set. This will make them easier to cook.
• In a large non stick skillet, heat enough vegetable just to cover the bottom. Once it is hot, add as many potato cakes to the pan as you can. Don't over crowd the pan or it will be difficult to flip them. I do mine 4 at a time. Cook each side for about 5 minutes or until golden brown and crispy. Remove from pan and drain on paper towels, Repeat for all potato cakes.
• These potato cakes are best served fresh. If you choose to make them in advance and serve them later they will not be crisp and may lose their shape.

TUNA, POTATO AND LEEK CASSEROLE

Steps:

• Boil whole potatoes until tender. Drain and set aside until cool enough to handle.
• Cut off root end from leeks,as well as dark green ends and any wiulted parts. Cut lengthwise in half, and chop into 1/2 inch pieces. Rinse well in bowl of cool water and dry on paper towels.
• Preheat oven to 350 degrees.
• Heat olive oil in heavy, medium skillet over medium heat.Add leeks and saute until softened and lightly browned, about 5 minutes. (add 1-2 T of water as needed to keep leeks from drying out).
• Whisk eggs with flour in a large bowl. Whisk in sour cream, yogurt, lemon juice, salt, cumin and pepper.
• Peel 2 potatoes and mash them. Add to sour cream mixture.
• Cut remaining potatoes, unpeeled, into 1 inch chunks. Fold chunked potatoes, tuna, with water, and leeks into sour cream mixture.
• Turn mixture into well-oiled, shallow 2 quart casserole. Sprinkle parmesan and paprika over the casserole.
• Bake for 45 minutes until browned on top and bubbly around the edges. Let stand 10 minutes before serving.

LEEK AND POTATO CAKES

Steps:

• Boil the potatoes.
• Meanwhile, slice the leeks thinly and make sure you wash off any dirt from in between the layers.
• 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.
• Bring the milk to a boil in a small saucepan and then take off the heat.
• When the potatoes are tender, drain and mash, pouring in the warm milk as you go.
• Stop adding milk when the consistency is thick enough to make into patties. You don't want a sloppy mash.
• Stir in the leeks, season with salt and pepper and set aside to cool.
• Shape into rough patties.
• Warm oil in a shallow pan and slide in the patties.
• Let them take on a golden colour, about 3-4 minutes per side.
• Like out and drain on kitchen paper.

POTATO CAKES WITH LEEKS AND TUNA

Steps:

• Peel the potatoes, chop the onion and leek and put them on to boil. There isn't any need to chop the onion finely.
• When the potatoes are cooked strain them then mash them all together using the butter to make it creamy. Add the tuna, cheese, eggs, salt and pepper and mash again.
• Heat oil in a frying pan until sizling. Using the flour make the cakes to the shape and size of your liking and cook them in the frying pan until brown and crispy.

LEEK AND POTATO CAKE

Steps:

• For the dough: Add the flour, butter and salt into the bowl of a stand mixer. Run the machine at its slowest setting for 5 to 7 minutes. Add the yolk, and as the butter starts breaking into the dough, you will notice that your mix will start looking like coarse crumbs. As time goes by, the crumbs will become smaller and smaller until the dough will start forming. This is the only tricky part: in case the dough is not forming right (it's usually because of a small egg yolk), slowly add the cold water, not all at once, just the right amount for the dough to come alive and start detaching from the sides of the bowl. Remove the dough from the mixer, form it into a disc and put it to rest, covered in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F. Butter an 11-inch tart pan.
• For the filling: In a pot of boiling water, cook the potatoes half way, for about 15 minutes, then remove from the hot water and set aside to cool off. Once cool, slice into thin slices.
• 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.
• In a bowl, beat the eggs, milk, Parmesan and some salt and pepper. Add the leeks and shallots to the egg mixture and stir well with a fork until all the ingredients are evenly distributed.
• Dust some flour on a flat surface. Lightly dust your wood rolling pin and start working the dough. Do not press too hard, give the dough some time to respond to the pin and start softening up. Flip it a couple of times, dust it with flour, and mostly importantly do not guess the size. Keep the buttered pan close and prop it on top of the dough from time to time. Keep in mind that you will have to roll the dough a bit wider, as the pan has edges that need to be completely covered. Place the dough into the tart pan and, using a fork, poke holes into it to prevent swelling during the cooking process.
• Pour the egg mixture slowly into the dough, using a spoon to make sure you create an even layer. Get creative and place the sliced potatoes very gently on top of the egg mixture, creating a pleasant concentric pattern. Sprinkle the top of the cake with freshly grated Parmesan, 3 or 4 small tabs of butter and some ground pepper. Place the pan on a sheet tray.
• Cook in the oven for about 45 minutes, but make sure you check the cake after the first half hour, turn it around once or twice, and keep an eye on its color, which is the best indicator. The cake will be ready when the crust looks golden and the butter and cheese on top have become crisp and irresistible! When ready, let your new creation rest and settle for about 10 minutes, then remove from the pan and serve warm. Buon Appetito!

LEEK AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
• In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
• Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
• Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
• Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

TUNA-POTATO CAKES

Steps:

• Microwave potatoes as directed on package for using just half the package. Mash potatoes, omitting the milk and butter; cool 10 min.
• Meanwhile, combine tuna, bread crumbs, egg, 1/2 cup onions, 1/4 cup MIRACLE WHIP, 1 Tbsp. mustard and 1 tsp. seafood seasoning in large bowl.
• Add potatoes to tuna mixture; mix well. Refrigerate 30 min. Meanwhile, combine sweet relish with remaining onions, MIRACLE WHIP, mustard and seafood seasoning. Refrigerate until ready to serve.
• Shape potato mixture into 6 (3-inch) patties.
• Melt 1 Tbsp. each butter and oil in large nonstick skillet on medium heat. Add 3 potato patties; cook 4 to 5 min. on each side or until golden brown on both sides. Remove potato cakes from skillet; place on platter. Cover to keep warm. Wipe skillet clean with paper towel. Repeat with remaining butter, oil and potato patties.
• Serve potato cakes with MIRACLE WHIP sauce.

TUNA NOODLE CASSEROLE WITH LEEKS AND FRESH DILL

Steps:

• Butter 8 x 8 x 2-inch glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.
• Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.
• Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.

POTATO LEEK GRATIN

Steps:

• Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
• Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
• Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
• Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
• Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

POTATO CAKES WITH LEEK AND CARROT

Steps:

• Wrap grated potatoes in several layers of paper towels and squeeze dry. Place potatoes in large bowl. Add leek and carrot and toss to combine. Season generously with salt and pepper.
• Melt 2 tablespoons butter in each of 2 heavy medium skillets over medium-low heat. Add half of vegetable mixture (about 2 cups) to each skillet. Using metal spatula, flatten vegetables in each skillet to 7- to 8-inch-diameter cake. Cover skillets and cook cakes until crisp and brown at edges, about 12 minutes. Turn cakes over. Cook uncovered until vegetables are cooked through and cakes are crisp and brown on bottom, about 5 minutes longer. (Can be prepared 3 hours ahead. Transfer to baking sheet and let stand at room temperature. Rewarm in 375°F oven until crisp, about 10 minutes.) Transfer cakes to plates. Serve with sour cream, if desired.

POTATO LEEK LATKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
• Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.