What you’ll need:
4-5 Yukon gold potatoes roughly chopped (skins left on)
2 leeks roughly chopped (stems only)
1 bunch of green onions roughly chopped (light green-white parts only)
1/2 lemon (juice & rind)
1 ear of fresh corn (you can use frozen)
1 Tbsp fresh thyme
3 Tbsp goat cheese
4 Tbsp Parmesan cheese (grated)
2 large eggs separated (egg whites in one dish, yolks in another)
1/2 C unbleached all purpose flour
1/2 bread crumbs
1 Tbsp water
2 Tbsp olive oil
Sea salt
Ground black pepper
What you’ll do:
In a large pot boil potatoes and corn until soft about 10 minutes
Drain, remove from heat and let cool
In a food processed add leeks, onions, thyme, lemon juice and rind
Blend until combined about 10 seconds
Place potatoes in a large bowl and mash
Cut kernels from corn
Add corn, leek mixture, 1/2 Parmesan cheese, goat cheese and egg yolks to mashed potatoes
Season with sea salt and pepper about 1 Tsp of each
Combine well with your hands
Prepare 3 bowls: flour in the first, egg whites and water in the 2nd, bread crumbs and remainder of Parmesan cheese in the third
Make 6 patties out of the mixture, cover in flour, dip on the egg mixture and then dredge in the bread crumb mixture
In a large skillet, cover the bottom with olive oil and place the patties in the skillet
Cook for about 5 minutes over medium heat on each side or until golden brown
I placed mine on a bed of arugula and yellow cherry tomatoes
Enjoy!!
Kacey Tess 