What’s not to like? Fried cheese, potato and leeks !!

Makes around 15 potato cakes

• 1 Kg potatoes, peeled and coarsely grated
• 50g Queijo de Isla cheese (or a strong cheddar) coarsely grated
• 50g Parmesan cheese coarsely grated
• 1 small skinny leek split longways down the middle and finely sliced
• 1/2 tsp garlic powder
• 30g plain flour
• 2 eggs, beaten
• 1 tsp salt
• Freshly ground black pepper
• 6 tablespoons or more of Corn oil, for frying

Directions

1. Put the grated potatoes into a kitchen towel and, over the sink, squeeze as much liquid as you possibly can out of them.
2. In a large bowl put the cheeses, leek, garlic powder, flour, salt, and pepper mix well, then add the squeezed potatoes, mix and finally add the beaten eggs. Stir well.
3. In a large frying pan heat the oil over a medium high heat. Use a serving spoon to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the cakes. Cook about 4 to 5 potato cakes at a time.
4. Cook until browned, about 4 minutes per side.
5. Repeat with remaining potato mixture.
6. Transfer the potato cakes to a plate lined with paper towel to remove excess oil.
7. Serve while still warm with dipping sauces, tomato, mayonnaise or whatever takes your fancy.

Based on an original recipe at:

https://www.homecookingadventure.com/recipes/cheese-potato-pancakes