This is one of those recipes that just happen to be when a sudden boost of creativity hits the kitchen. Leek is one of my favourite winter veges and I was thinking about how to turn it into a new, exciting dish. It tastes so good when it is a little roasted and so I’ve tried out this dish with it.
It turned out very well! A super easy but also super tasty vegan and gluten-free creation. Makes a great side dish or starter or snack or…. 😉
For 5-6 cakes you’ll need:
1/2 cup polenta
1 1/2 cup water
salt & pepper to taste
some cooking oi ( I prefer coconut oil)
1. Put polenta and water into a small pot and bring to boil. Let then simmer until it soaked up the fluid. Add salt and pepper towards the end. Let cool down a little.
2. In the meantime, cut the leek into very thin slices. When the polenta has cooled down enough, mix it with the chopped leek in a medium sized bowl.
3. Then form little patties with your (clean) hands. Heat some oil in a good non-stick frying pan and fry the cakes on both sides until golden.