Another brunch recipe. I will say – despite my efforts to soak potatoes in water, etc., after grating, mine still kind of turned an unappetizing grey color. Still, can’t beat the flavor! Another Cooking Light special.
Sauce:
1 cup fat-free sour cream (I think I had light and used that instead)
1 cup (4 ounces) crumbled blue cheese (I used a yummy variety from Cheestique – Cabal?)
2 tablespoons chopped fresh chives
1/2 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Cakes:
Cooking spray (note – I ended up adding oil here b/c they weren’t crisping enough)
1 cup diced leek
6 cups shredded peeled baking potato (about 2 pounds)
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
To do the sauce, combine first 6 ingredients in a bowl. Cover and chill.
To prepare cakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray (I ended up adding oil eventually, as said, so you can start with that instead). Add leek to pan; sauté 3 minutes or until tender. Place leek in a large bowl. Wipe pan with paper towels.
Place potato in a sieve; gently squeeze potato to remove excess moisture. Add potato, flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and eggs to leek in bowl; stir well. Return pan to medium-high heat. Recoat pan with cooking spray. Divide potato mixture into 16 equal portions, shaping each into a 1/4-inch-thick patty. Add 8 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 8 patties. Serve with sauce.
Missy's Recipes 