7 February 2017

Kalette and leek cakes

Clever usage of left-overs is key in an economical kitchen. Today's dish is made from the left-over leek and potato filling of yesterday's Twice-baked potatoes with leek and cheese. I just added kalettes to the potato and leek mix, made cakes from them and fried in butter. I served the cakes with lambs lettuce and they were absolutely tasty.

I wrote a recipe here, if you want to make these from scratch, in case you don't have the same left-overs like I did from the twice-baked potatoes.

Leek and kalette cakes


1 leek
1 onion
1 garlic clove
100 ml dry apple cider
Salt to taste
Ground black pepper to taste
2-3 cups potato mash
50 g grated Cheddar
100 g kalettes
50 g butter


Cook the sliced leek, and chopped onion and garlic in the cider until soft. Season the mix with salt and pepper.

Mix them with the potato mash and cheese.

Cut the thick stems off the kalettes and also mix the leaves in.

Shape small cakes from the mix and fry them on both sides in butter until golden brown.


This will be my this month's Eat Your Greens post. I'm hosting the challenge myself this month, taking turns with Shaheen from Allotment 2 Kitchen blog.

And of course this recipe is also part of The VegHog's Cheap Eats Week 2017.

Your VegHog


  1. I picked up some kalettes but they got used as a side to an evening meal early this week, so not pictures. This looks lovely and a fab contribution to #EatYourGreens. I have to admit, I haven't even thought of my #EatYourGreens recipe for this month as its all been red or orange toned food, so better get thinking. Have good weekend.

    1. Leeks and kalettes have been pretty much the only greens for me too this month, but there's still plenty of time to cook with greens.

      Have a good weekend too!


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