adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheesy leek and potato gems recipe
0 Likes
Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Create irresistible homemade cheesy potato bites that outshine frozen potato gems.
Ingredients:
  • 900g even-sized sebago potatoes, peeled
  • 2 leeks, trimmed
  • 40g butter
  • 40g (1 ⁄2 cup) coarsely grated smoked cheddar
  • 40g (1 ⁄4 cup) plain flour
  • Vegetable oil, to deep fry
  • 3 jalapeños, thinly sliced
  • 160g (1 cup) smoked almonds
  • 5.90 gm Dijon mustard
  • 1 ⁄2.50 gm smoked paprika
  • 125ml (1 ⁄2 cup) grapeseed oil
  • 42.00 gm fresh lemon juice
  • 125ml-185ml (1 ⁄2-3⁄4 cup) warm water
Instructions:
  • For the smoky almond mayo, soak the almonds in warm water in a bowl and let them sit overnight to soften.
  • Boil potatoes in a large saucepan of water for 12 minutes until tender but slightly firm. Drain, then let cool for 10 minutes before using.
  • Separate the light green parts from the white parts of the leeks. Finely chop the light green parts and set aside in a bowl. Slice the white parts into 1cm-thick slices and place them in a separate bowl.
  • In a small saucepan over medium heat, melt half of the butter. Add the sliced leek and cook, stirring, for 5 minutes until soft. Transfer to a heatproof bowl to cool. Repeat with the rest of the butter and chopped leek, setting them aside in a separate bowl.
  • After draining the almonds, blend them with finely chopped leek, garlic, mustard, paprika, grapeseed oil, and lemon juice until finely crushed. Pour in 125ml (1 ⁄2 cup) warm water and blend until smooth, adding more water if necessary. Season to taste, transfer the mixture to a bowl, cover, and refrigerate until ready to serve (it will thicken as it chills).
  • Grate potato into a large bowl. Mix in cooked white part of leek, cheddar cheese, flour, and season with sea salt flakes. Combine everything thoroughly.
  • Prepare a tray lined with baking paper. Shape level tablespoonfuls of the potato mixture into 2cm-wide gems by pressing firmly. Transfer the gems onto the tray. Chill in the fridge for 30 minutes.
  • Fill a large saucepan halfway with oil and heat over medium-high heat until it reaches 180°C on a cook's thermometer. Deep-fry the gems in batches for 2-3 minutes until golden and crisp. Transfer to a paper towel-lined plate using a slotted spoon to drain.
  • Fry the jalapeños in batches until crispy, then transfer to the plate along with the gems using a slotted spoon.
  • Spoon the gems and chillies into a serving dish and enjoy with the mayo.

Similar Recipes