Instructions: Rinse and finely chop the leeks.

Peel the potatoes and bring to the boil in salted water in an ovenproof pan.

When boiling transfer the pan to the simmering ovenand cook until tender. Drain and dry well.

Mash the potato with the soft goats cheese.

Melt butter in a saucepan add the leeks and cook first on the simmering plate for 2 minutes then transfer to the simmering ovenfor 10 minutes or until very soft. Transfer the pan to the boiling plateand cook stirring until all the liquid has evaporated.

Cool then mix with potatoes crumbled fetes cheese and breadcrumbs.

Season well.

Cover and refrigerate for 3 to 4 hours.

Shape the chilled cheese and potato mixture into 16 cakes each 66mm across and 10mm deep.

Dust the cakes with flour and brush with oil. Cook for 1 to 2 minutes each side directly on the simmering plate until golden and crisp then place on a baking tray in the roasting ovenon the fourth runners for 10 minutes until piping hot right through.

Garnish with fresh herbs to serve.

When buying leeks choose those that are slim rather than the thinker ones. These will be melting in texture when cooked with a subtle flavour.

Serves 8

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