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

Ingredients

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

Method

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.

Enjoy!

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