Potato, Leek & Feta Patties
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
1 whole garlic bulb 115 g/4 oz sweet potatoes, peeled and cut into chunks 175 g/6 oz carrots, peeled and chopped 115 g/4 oz leeks, trimmed and finely chopped 55 g/2 oz feta cheese, crumbled 1-2 tsp Tabasco sauce, or to taste 1 tbsp chopped fresh coriander pepper fresh herbs or salad, to garnish tomato ketchup, to serve (optional).
1 Break the garlic bulb open, place in a small roasting tin and roast for 20 minutes, or until soft. Remove and when cool enough to handle, squeeze out the roasted garlic flesh. 2 Cook the sweet potatoes and carrots in a large saucepan of boiling water for 15 minutes, or until soft. Drain and mash then mix in the roasted garlic flesh. 3 Add the leeks, feta cheese, Tabasco sauce to taste, coriander and pepper to the sweet potato mixture. Cover and leave to chill in the refrigerator for at least 30 minutes. 4 Preheat the oven to 190°C/375°F/Gas Mark 5. Using slightly dampened hands, shape the sweet potato mixture into 8 small round patties and place on a non-stick baking sheet. Bake for 15-20 minutes, or until piping hot. Garnish with fresh herbs or salad and serve with tomato ketchup, if using. Divide the patties between 4 plates, 2 patties per person, to be sure of the portions.
calories per portion 91 not including tomato ketchup