Leek and Potato Fritters Serves: 4   1 large potato peeled and chopped 2 medium Leeks, sliced 4 eggs, lightly beaten ½ cup dry breadcrumbs 1/3 cup grated parmesan cheese ½ cup canola oil sour cream

Boil potato until soft, about 15 minutes. Mash and set aside. Cook leeks in boiling water for 3 minutes and drain. Stir together with potato, eggs, breadcrumbs, and cheese. Shape into little patties. Heat oil in a large fry pan and cook in batches for about 2 minutes each side. Serve immediately with a dollop of sour cream.