Last Saturday, the 1st March, was St David's Day; St David being, of course, the patron saint of Wales. We have a rather quirky tradition over here, in which anyone with Welsh connexions stuffs a leek into their buttonhole: The Prince of Wales was being interviewed on television last night, and I noticed that instead of a leek, he was wearing a nifty Welsh Onion (or scallion) in the buttonhole of his Anderson & Shepherd suit.
Anyway, on with the food: Here's a Welsh themed recipe for you. How about some potato and leek cakes? They're simple to make, and would go brilliantly with Welsh lamb (you want it pink), and a glass of something red and juicy, like a Rhone, or a Beaujolais.
First, peel some potatoes, and let them stand in salted water, so that some of the starch drains out. Take out the potatoes, and pat them dry with kitchen paper. Next, shred them in a Magimix, or similar machine. Pat them dry again. As we are going to fry them, you want to remove as much water as possible. If they're watery, they'll boil, rather than fry- and you don't want that.
Chop up some leeks or some Welsh Onions into thin slices. In a mixing bowl, combine the potato shreds with the leeks, and season with lots of sea salt and black pepper. Add some chopped fresh mint leaves, discarding the stalks. Using your hands, form the mixture into patties or small cakes. Chuck a knob of unsalted butter into a hot non-stick frying pan, and add a splash of olive oil. Fry the cakes quickly on both sides, until they are golden brown. Eat.
