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Cheesy leek and potato gems

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Recipe may contain gluten, milk, egg, wheat and lactose.

We guarantee that if you make these crispy morsels of oniony, cheesy potato, they’ll rival the potato gems from the freezer aisle. Homemade is always best!

14 Ingredients


  • 900g even-sized sebago potatoes, peeled

  • 2 leeks, trimmed

  • 40g butter

  • 40g (1 ⁄2 cup) coarsely grated smoked cheddar

  • 40g (1 ⁄4 cup) plain flour

  • Vegetable oil, to deep fry

  • 3 jalapeños, thinly sliced
  • Smoky almond mayo


  • 160g (1 cup) smoked almonds

  • 1 garlic clove, crushed

  • 1 tsp Dijon mustard

  • 1 ⁄2 tsp smoked paprika

  • 125ml (1 ⁄2 cup) grapeseed oil

  • 2 tbsp fresh lemon juice

  • 125ml-185ml (1 ⁄2-3⁄4 cup) warm water

10 Method Steps


  • Step 1

    To make the smoky almond mayo, place the almonds

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    (160g (1 cup) smoked almonds) in a bowl and cover with warm water (125ml-185ml (1 ⁄2-3⁄4 cup) warm water). Set aside overnight to soak.


  • Step 2

    Cook potatoes (900g even-sized sebago potatoes, peeled) in a large saucepan of boiling water for 12 minutes or until tender but still firm. Drain. Set aside for 10 minutes to cool slightly.

  • Step 3

    Meanwhile, cut the light green parts from the white parts of the leeks (2 leeks, trimmed), keeping both. Finely chop the light green parts and place in a bowl. Cut the white parts into 1cm-thick slices and place in a separate bowl.

  • Step 4

    Heat half the butter (40g butter) in a small saucepan over medium heat. Add the sliced (3 jalapeños, thinly sliced) leek. Cook, stirring, for 5 minutes or until soft. Transfer to a heatproof bowl and set aside to cool. Repeat with the remaining butter and chopped leek. Set aside in a separate bowl.

  • Step 5

    Drain the almonds and place in a blender with the finely chopped leek, garlic (1 garlic clove, crushed), mustard (1 tsp Dijon mustard), paprika (1 ⁄2 tsp smoked paprika), grapeseed oil (125ml (1 ⁄2 cup) grapeseed oil) and lemon juice (2 tbsp fresh lemon juice). Process until nuts are finely crushed. Add 125ml (1 ⁄2 cup) warm water and process, adding a little more water if needed, until smooth. Season. Transfer to a bowl. Cover. Place in fridge until serving (the mixture will thicken).

  • Step 6

    Coarsely grate potato and place in a large bowl. Add cooked white part of leek, cheddar (40g (1 ⁄2 cup) coarsely grated smoked cheddar) and flour (40g (1 ⁄4 cup) plain flour). Season with sea salt flakes. Mix well.

  • Step 7

    Line a tray with baking paper. Roll level tablespoonfuls of the potato mixture into 2cm-wide gems, pressing firmly to secure the mixture. Place on the prepared tray. Place in the fridge for 30 minutes to chill.

  • Step 8

    Pour enough oil (Vegetable oil, to deep fry) into a large saucepan to come halfway up the side. Heat over medium-high heat until hot or until temperature reaches 180°C on a cook’s thermometer. In batches, deep-fry the gems for 2-3 minutes until golden and crisp. Use a slotted spoon to transfer to a plate lined with paper towel to drain.

  • Step 9

    In batches, deep-fry the jalapeño for 30 seconds or until crisp. Use a slotted spoon to transfer to the plate with the gems.

  • Step 10

    Transfer gems and chilli to a serving dish. Serve with the mayo.
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Nutritional Information

Per serving

  • 999

  • 4180 kj

  • 81.4g

  • 14.4g

  • 13.9g

  • 19.2g

  • 42.8g

All quantities above are averages

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