Straw Potato-Leek Cake

1. 1

   Place the potatoes in a large bowl, add water to cover, and let stand for 5 minutes to remove excess starch, changing the water once when it becomes cloudy. Drain in a colander.

2. 2

   In a food processor fitted with the shredding disk, shred the potatoes. Alternatively, use the mandoline or handheld grater. The thicker you shred them, the crispier the cake will be. Place in a clean kitchen towel and wring tightly to remove all moisture. Transfer to a bowl and set aside.

3. 3

   In a frying pan over medium heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Add the leeks and saute until softened, about 5 minutes. Stir in 1 teaspoon salt and 1/2 teaspoon pepper. Add the leks to the potatoes and stir well.

4. 4

   In a large, nonstick frying pan over medium-high heat, warm the remaining 2 tablespoons butter and 2 tablespoons oil. Add the potato mixture and flatten firmly in the pan with a spatula. Cover and cook over medium-high heat until browned on the underside, 3-5 minutes. Invert a plate over the pan and, holding the plate firmly in place, invert the pan. Slide the pancake back into the pan, browned side up. Flatten firmly again, cover and cook until browned and crisp on the second side, 3-5 minutes longer. Invert a warmed round serving platter on the pan and invert as directed above. cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.