Potato, Leek and Mushroom Cakelets


Hello my friends!  Today I have these delectable little potato, leek and mushroom cakelets for you!  I have a deep love for the earthy pairing of potatoes and mushrooms.  And these cakelets- they’re crispy, savory, super easy to make, and totally satisfying.  We enjoyed ours with a giant salad and white wine.  I highly recommend!  Also, if you have leftovers- they’re amazing with an egg on top as a breakfast treat!!!  Enjoy!  xx- Sarah

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Potato, Leek and Mushroom Cakelets

Potato, Leek and Mushroom Cakelets


  • 9 small red potatoes, cleaned and quartered
  • 1 small leek, thoroughly cleaned and finely chopped
  • (1) 4oz package of mushrooms (crimini, shiitake, oyster blend),cleaned and rough chopped
  • 3 tablespoons Earth Balance butter
  • 1 teaspoon salt (more to taste)
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • scallions to garnish


  • Bring a large pot of water to boil. Add chopped potatoes and cook for 30 minutes or until easily punctured with a fork.
  • Drain potatoes and place in a medium sized bowl.
  • Add 1/2 teaspoon salt and a pinch of pepper, gently mash with Earth Balance, leaving chunks of potato.
  • In a medium saute pan mix olive oil and leeks and cook over medium-low heat for 2 minutes, or until softened.
  • Add garlic, 1/2 teaspoon salt, a pinch of pepper and mushrooms to pan. Cook for an additional 3-5 minutes or until mushrooms are soft.
  • Add leeks and mushrooms to the potatoes, mix gently to combine.
  • Heat a non-stick frying pan over low heat, coat well with olive oil.
  • Form potato mixture into small cakes.
  • Once oil is heated add cakelets to frying pan, cook for 2-3 minutes on each side or until brown and crispy.
  • Serve hot and garnish with chopped scallions.

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