Leek and potato cakes with poached eggs and mustard sauce
by GBC Kitchen
Ingredients
Metric
Imperial
Potato cakes
- 500g of potatoes, peeled and diced
- 2 tbsp of olive oil
- 2 leeks, finely sliced
- 1 tbsp of Doves Farm Organic Plain White Flour
- 1 Freshlay Farms Golden Yolker® egg, beaten
- salt and pepper to taste
Mustard sauce
- 2 tbsp of Dijon mustard
- 1 tbsp of wholegrain mustard
- 100g of crème fraîche
- 1 tbsp of lemon juice
- 1 tsp honey
Poached eggs
- 1 tbsp of white wine vinegar
- 4 Freshlay Farms Golden Yolker® eggs
Garnish
- fresh chives, finely chopped
- 1 tsp capers
SAVE RECIPE
Method
1
Boil the potatoes until tender, then mash
- 500g of potatoes, peeled and diced
2
Sauté the leeks in 1 tbsp olive oil until soft, about 15-20 minutes
- 2 tbsp of olive oil
- 2 leeks, finely sliced
3
Mix the leeks, mashed potato, flour and egg. Season well and shape into 8 patties
- 1 tbsp of Doves Farm Organic Plain White Flour
- 1 Freshlay Farms Golden Yolker® egg, beaten
- salt and pepper, to taste
4
Heat the remaining olive oil in a pan and fry the patties for 3–4 minutes on each side until golden. Keep warm
5
For the mustard sauce, whisk together the mustards, crème fraîche, lemon juice and honey. Set aside
- 2 tbsp of Dijon mustard
- 1 tbsp of wholegrain mustard
- 100g of crème fraîche
- 1 tbsp of lemon juice
- 1 tsp honey
6
Bring a pan of water to a gentle simmer, add the vinegar and swirl the water. Crack in the eggs and poach for 3 minutes. Remove with a slotted spoon
- 1 tbsp of white wine vinegar
- 4 Freshlay Farms Golden Yolker® eggs
7
Place two potato cakes on each plate, top with a poached egg, drizzle with mustard sauce and garnish with fresh chives and capers
- fresh chives, finely chopped
- 1 tsp capers
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