Make these cheesy leek and potato patties for an easy meal that’s crispy on the outside and soft on the inside. They're perfect for any occasion, whether you're making a quick dinner or feeding a crowd. If you’re into simple, feel-good meals, don’t forget to check out my beans & quinoa baked fritters too!
If you loved this quick and easy recipe for busy weeknights, you’ll also enjoy my Creamy Pepper and Spinach Chicken or Cabbage Pasta. If you’re into sheet pan recipes and one-pot meals, give my Smoked Pork Ribs and Cabbage Casserole a try.
For something lighter, I recommend my Japanese Tuna Onigiri. And when you’re craving a quick dessert, don’t miss out on my Apple Cake (more apples than dough), Yogurt Cake (No Flour), or Morello Sponge Cake.
If you’re in the mood for a late weekend breakfast, my Cabbage or Baked Potato Frittata will hit the spot!
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💭 Expert Tip
For the crispiest patties, make sure to squeeze out all the excess water from the grated potatoes before mixing everything. This step is key to achieving that perfect crunch on the outside!
💗 Why You’ll Love This Recipe
- Comforting ingredients: Potatoes, leeks, garlic.
- Easy to make: Simple enough for anyone.
- Kid-friendly: Great for getting little ones involved.
- Dip-ready: Pair with your fave sauces – yoghurt, ketchup, ranch.
- Versatile: Perfect as a snack, side, or quick lunch.
🥘 Ingredients
*A full list of ingredients and instructions can be found in the recipe card below.
To make these cheesy leek and potato patties easier, prep everything first. Grate the potatoes and squeeze out the excess water, slice the leek and pepper, and get the cheese ready. Having everything prepped in advance means you won’t be scrambling later.
Staying organized from the start keeps the process smooth and stress-free. Trust me, you’ll be glad you did!
♻️ Substitutions
If you don’t have all the ingredients, no worries! Here are a few easy swaps:
- Leeks: Use green onions or even finely chopped onions.
- Double cream: Heavy cream, half-and-half, or even milk will work if you’re out of double cream.
- Cheese: Mozzarella, cheddar, or a blend of both is ideal, but you can also try parmesan or any cheese you like.
📋 Variations
Want to give your Cheesy Leek Patties a different twist? Try one of these variations:
- Add herbs: Fresh thyme or parsley can elevate the flavour.
- Spicy version: Toss in some finely chopped chilli for a kick!
- Veggie-packed patties: Add grated carrots or spinach for more nutrients.
- Meat lovers: Stir in some cooked bacon or sausage for a meaty version.
🔪 How to Make Cheesy Leek and Potato Patties
Making these potato fritters is so easy, that you’ll feel like a kitchen pro in no time! Simply grate the potatoes, chop the leek, and mix everything. Then, let your skillet do the work while you enjoy the process. Another easy go-to recipe would be my crispy cornflake cauliflower wings.
These patties might seem like they took a lot of effort, but they’re a breeze. It’s the kind of simple dish that makes you look like you’ve got some serious cooking skills, with none of the stress!
Step 1: Prepare the veggies: Peel and grate the potatoes, then squeeze out the excess water with a towel for crispy patties or between your hands. Add the potatoes and sliced leeks into a bowl.
Step 2: Prepare the Egg Mixture: In a bowl, beat eggs with paprika, garlic granules, pepper, and double cream. Mix the chopped pepper, feta, and grated cheese until combined.
Step 5: Add Dry Ingredients: Stir in flour and baking powder to bind the mixture. I like to shape them into flat, round patties.
Step 4: Cook the Patties: Heat oil in a skillet and cook for 3-4 minutes per side until golden and crispy. Serve with your preferred dipping sauce!
🥗 Serving Suggestions
These potato leek fritters work for pretty much any occasion:
- Lunch or Dinner: Serve as a side with a simple tomato and feta salad or pair them with some grilled chicken or baked salmon in parchment paper for a full meal.
- Appetizers: Perfect for parties! Stack them up and add a creamy dip like Greek yoghurt with chives, simple chimichurri sauce, or 3 ingredient oil-free protein mayo.
- Snacks: Grab one straight off the pan with a bit of ketchup, hot sauce, or 4-ingredient mayo.
- Burger Upgrade: Use these patties instead of the usual burger patty for a fun twist. Pair it with my soft dinner buns recipe for the ultimate homemade burger.
- Bread & Salad Combo: Top a slice of freshly baked bread with grilled eggplant salad and a crispy patty for a quick, hearty bite.
🧺 Storage Tips
Got leftovers? These patties store pretty well. Let them cool completely, then place them in an airtight container in the fridge for up to 3 days. Reheat them in a pan without oil, flipping them for about 1 minute on each side to bring back that crispy texture.
❓Cheesy Leek and Potato Patties FAQs
To achieve a crispier texture, ensure you thoroughly squeeze out excess moisture from the grated potatoes. Additionally, cooking the patties over medium-high heat can help form a golden-brown crust
You can prepare the mixture up to 24 hours ahead of time and store it in the refrigerator. Keep it in an airtight container to prevent it from drying out. When you're ready to serve, shape the patties and cook them fresh for the best texture and taste.
Absolutely. After shaping the patties, place them on a baking sheet to freeze individually. Once frozen, transfer them to an airtight container or freezer bag. When needed, cook them directly from frozen, adding a few extra minutes to the cooking time.
While cheddar and mozzarella are popular choices, you can experiment with other cheeses like Gruyère, feta, or Parmesan to introduce different tastes and textures.
To make a dairy-free version, substitute the cheese with a plant-based alternative and use a non-dairy cream, such as coconut or almond cream. Ensure that any additional ingredients, like butter or milk, are also replaced with suitable dairy-free options.
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Cheesy Leek and Potato Patties
Equipment
- Grater
- Spatula
Ingredients
- 2 large potatoes grated (about 2 cups)
- 1 leek about 1 cup when sliced
- ½ bell pepper chopped
- 10.5 oz grated cheese about 1 ⅓ cups
- 3.5 oz feta cheese crumbled
- 3 large eggs
- 3.4 oz double cream about ½ cup
- 3 tablespoon all-purpose flour
- ½ tablespoon baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- ½ teaspoon ground pepper
- Oil for frying vegetable oil or olive oil
To serve
- Greek yogurt with fresh chives or crushed garlic (or any dipping sauce you love!)
Instructions
- Prepare the Potatoes: Peel your potatoes and grate them using the large holes of a box grater or a food processor. Once grated, squeeze out any excess water using a clean kitchen towel or paper towels. This ensures that your patties will be crispy!2 large potatoes
- Mix in the Veggies: In a large bowl, add the grated potatoes, thinly sliced leek, chopped pepper, crumbled feta and the grated cheese. You can use a mix of cheeses for a more complex taste, but cheddar and mozzarella are always a hit.1 leek, 10.5 oz grated cheese, 3.5 oz feta cheese, ½ bell pepper
- Create the Egg Mixture: In a separate bowl, crack the eggs and lightly beat them. Add the paprika, garlic granules, ground pepper, and double cream. Mix it all together until well combined.3 large eggs, 1 teaspoon paprika, 1 teaspoon garlic granules, ½ teaspoon ground pepper, 3.4 oz double cream
- Combine Everything: Pour the egg mixture into the bowl with the veggies and cheese. Stir everything until it’s evenly distributed.
- Add the Dry Ingredients: In a small bowl, combine the flour and baking powder. Stir the dry ingredients into the veggie mixture and mix well. This will bind everything together and help the patties hold their shape.3 tablespoon all-purpose flour, ½ tablespoon baking powder
- Cook the Patties: Heat 1 tablespoon of oil in a nonstick skillet over medium heat. Scoop the mixture into round patties (about the size of a golf ball), then flatten them slightly with a spatula. Cook for 3–4 minutes on each side, or until golden brown and crispy.Oil for frying
- Serve and Dip: Once all the patties are cooked, serve them while they’re hot with a side of Greek yogurt (with chives or garlic) or any dipping sauce you love!Greek yogurt with fresh chives or crushed garlic (or any dipping sauce you love!)
Video
Notes
- Squeeze out the excess water from the grated potatoes: This step helps the patties hold together better and prevents them from being too soggy.
- Adjust seasoning to taste: Feel free to add more or less paprika, garlic, or pepper depending on your preference.
- Keep the patties small: For even cooking, make sure to shape them into small, round patties.
- Reheat leftovers: Reheat the patties in a pan without oil for 1 minute on each side to keep them crispy.
- Use a non-stick pan: This helps to cook the patties evenly without them sticking.
Nicole Kendrick says
These leek and potato patties are so delicious!! The perfect side dish.
Liz says
My husband loves potatoes and these patties were a delicious way to shake up our menu!!!
Ramona says
these patties look soo inviting that I had to make them. Divine! I will make them over and over - they make a great snack.
Nicole says
These potato patties were so delicious!! Absolutely loved this recipe.
Nancy says
These patties are so flavourful. I couldn’t just have one. Everyone wanted the recipe too. It was really easy too make