- 1 kg baking (floury) potatoes, such as desiree, scrubbed
- 1 large leek, white part only, about 225 g, sliced
- 2 tablespoons low–fat milk
- 2 teaspoons wholegrain mustard
- ¾ cup (90 g) grated mature cheddar
- ⅔ cup (20 g) chopped flat–leaf parsley
- 1 tablespoon chopped fresh thyme
- plain flour for shaping
- 1 egg, beaten
- 1 cup (80 g) fresh wholemeal breadcrumbs
- 4 large beefsteak tomatoes, halved
- 2 tablespoons garlic–flavoured olive oil
- fresh flat–leaf parsley to serve
- Cut any large potatoes into halves or quarters.
- Bring a large saucepan of water to the boil and add the potatoes.
- Bring back to the boil, then reduce the heat and cook for 15 minutes, or until tender.
- Add the leek to the pan for the last 5 minutes of the cooking time.
- Drain the vegetables thoroughly, then spread them out on a tray and leave them to cool.
- Preheat the oven to 220°C.
- When the potatoes are cool enough to handle, peel them and put in a large bowl with the leek.
- Crush the potatoes with a fork.
- Add the milk, mustard, cheese, parsley and thyme, and mix well together.
- Divide the mixture into 8 portions.
- Shape each into a rough ball, then press on a floured surface into a flat cake about 9 cm across and 3 cm thick.
- Set the potato cakes on a clean tray or platter.
- Brush with the beaten egg and sprinkle over half the breadcrumbs.
- Turn the potato cakes over and coat the other sides with egg and breadcrumbs.
- Transfer the potato cakes to a lightly greased, non–stick baking tray and bake for 15 minutes.
- Meanwhile, place the tomatoes in an ovenproof dish, cut side up.
- Brush with the garlic oil and sprinkle over any remaining breadcrumbs.
- Turn the potato cakes over carefully with a spatula or palette knife.
- Put the tomatoes into the oven with the potato cakes and bake for a further 10 minutes, or until the potato cakes are golden, then serve with a sprinkling of parsley.
Preparation: 20 minutes, plus cooling
Cooking: 40 minutes