Leek and bean hash recipe image

Print 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. Leave out the cheese if you'd like to keep them vegan.

Ingredients

  • 4 leeks, washed & shredded
  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • 150g red kidney beans, soaked overnight & cooked
  • 450g potatoes, baked
  • ½ tsp ground coriander
  • 50g Cheddar (or blue cheese)
  • Pinch nutmeg
  • 1 egg, beaten
  • 1 tbsp cornflour
  • Salt & pepper

Method

  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.
  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.
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