Page title and description
Leek and bean hash
A supremely comforting dish of creamy beans, sweet leeks and sharp Cheddar. These patties go very well with a fried egg or a couple of sausages. Serve with a rough salsa made with chopped tomatoes, chilli, onion and vinegar with herbs through it.
Ingredients
- 4 leeks, washed and shredded
- 1 garlic clove, crushed
- 4 tbsp olive oil
- 150g red kidney beans, soaked overnight and cooked
- 450g potatoes, baked
- ½ tsp ground coriander
- 50g Cheddar (or blue cheese)
- pinch nutmeg
- 1 egg, beaten
- 1 tbsp cornflour
- salt and pepper
Method
Prep time:
30 min
PT30M
Cooking time:
20 min
PT20M
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Step 1
Sauté leeks and garlic in 2 tablespoons of olive oil until soft. Add the kidney beans and cook for 3 minutes. Mix in the flesh of the potato, coriander, cheese, and nutmeg, then season. Mix in the egg and cornflour then chill for 30 minutes.
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Step 2
Form the mixture into 8 patties, heat the remaining olive oil in a frying pan and fry the patties over a high heat for 6 minutes on each side until golden.
