Bacon & Leeks Potato Patties

If, like me, you always tend to make way too much food when having guests for dinner, then you may have had some leftover mashed potatoes in your fridge on more than one occasion. Now, however lovely mashed potato can be, it’s not something I really enjoy having twice in a row; but I do love potato patties or “croquettes”. They have the double advantage of being very easy to make (kids actually love making these) and using any other leftovers you might have lurking in your fridge. In this recipe I use smoked bacon, but you can make these with fish (tuna, salmon or prawns will work wonderfully) or chicken, or leave these out entirely for a tasty vegetarian treat.
Tried & Tasted Recipe  
  • 2 cups /450g mashed potatoes  
  • 1egg, beaten  
  • 4 tbsp breadcrumbs  
  • 3 tbsp freshly grated parmesan  
  • 100g smoked lardoons (chopped bacon)  
  • 100g chopped leeks 
  • 2 spring onions  
  • 2 tbsp oil 
  • 1tbsp butter
Fry the lardons or bacon bits until crisp in a non-stick pan (no need to use any fat). Add the chopped leek and fry for a minute or two until they have softened slightly.
Break the potatoes with a fork and mix in the bacon and leeks.
Add the breadcrumbs and chopped/sliced onions. Season to taste if needed (the mash should already be seasoned and the bacon is quite salty so you shouldn’t need much salt – if any)
Add the egg to bind it all together. The mixture should be slightly sticky but firm enough to hold its shape. If not, add a bit of milk or a little more breadcrumbs. Pick a large spoonful of the mixture and use your hands to roll and shape the patties.
Fry the patties in some oil and butter; they will be golden and crispy on the outside and soft and creamy in the middle. Serve hot with some salsa on the side.

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