Instructions: 1) Boil the potatoes in salted water until tender, then drain. When cool enough to handle, peel and mash them with the egg yolk.

2) Meanwhile, cook the onion slowly in the oil until softened. Add the garlic, leeks, celery, and carrots, and continue to cook, stirring occasionally, until the vegetables are tender, adding water if needed to cook without additional oil. Stir in the curry powder for 1 minute. Mix the curried vegetables and the parsley into the potatoes. Add a little milk if the mixture seems dry. Add seasoning, and form into 8 flat cakes.

Coat the cakes in bread crumbs, then fry in oil for about 3 minutes on each side until golden.

Recipe was edited to minimize the use of oil. (patH)

Yield: "8 patties"

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