POTATO LEEK CAKES

POTATO LEEK CAKES

yields 24 CAKES, ENOUGH FOR 6 TO 8 PEOPLE

ingredients

  • 2 1/2 cup grated potatoes (about 1 LB)* 2 1/2 cup grated potatoes (about 1 LB)i* 2 1/2 cup grated potatoes (about 1 LB)* 2 1/2 cup grated potatoes (about 1 LB)* 2 1/2 cup grated potatoes (about 1 LB)* 2 1/2 cup grated potatoes (about 1 LB)* 2 1/2 cup grated potatoes (about 1 LB)
  • 2 TBL olive oil* 2 TBL olive oil

Spray oil

  • 1/2 cup vegetable broth* 1/2 cup vegetable brotht* 1/2 cup vegetable broth* 1/2 cup vegetable broth* 1/2 cup vegetable brothr* 1/2 cup vegetable broth* 1/2 cup vegetable broth* 1/2 cup vegetable brothm* 1/2 cup vegetable broth* 1/2 cup vegetable broth
  • 1 TBL lemon juice* 1 TBL lemon juicee* 1 TBL lemon juice
  • 2 TBL fresh dill or chives (your call)

instructions

1 Crank up your oven up to 400°F. Grab a rimmed baking sheet and line it with some parchment paper. 2 In a large bowl, mix the potatoes, leek strips, beans, garlic, nutritional yeast, olive oil, and salt and mix all the around until you can kinda form little patties. 3 Grab a small handful of that potato mess. Make a thin patty by kinda flattening that out as you place it on the baking sheet. Repeat, then spray with a little oil. Bake until those ers look golden, about 30 minutes, flipping halfway. While they’re crisping up in the oven, you have time to make the sauce. 4 To make the dipping sauce: Throw the broth, milk, beans, flour, garlic, mustard, nutritional yeast, lemon juice, and soy sauce or tamari in a blender and run that loud mother er until the beans have gone and disappeared. 5 Pour that mixture into a small saucepan and bring it to a gentle simmer, like a couple bubbles, over medium heat. Simmer until the sauce starts thickening up, 3 to 5 minutes. You want that to look like you could actually dip something in it, so get it that thick. Remove from the heat and stir in the dill. Taste and add more garlic or whatever you’re feeling at that moment. 6 Serve both the sauce and cakes warm.

modifications

See House Rules.

One 15-ounce can of beans equals 1.5 cup, just what is needed for the cakes and sauce;