Leek Confit Chremsels

 
  • Cooking and Prep: 2 h
  • Serves: 6
  • Contains:

Ingredients (7)

Leek Confit Chremsels

Start Cooking

Prepare the Leek Confit Chremsels

  1. Boil the potatoes and let cool.

  2. Put the leeks, garlic and salt in a small square dish and drizzle with olive oil. Bake on 350 degrees Fahrenheit for 45 minutes.

  3. Add the leek mixture to the mashed potato mixture and add some more salt to your liking. Add two eggs and refrigerate overnight.

  4. Make mashed potato patties and coat in veggie crumbs. Fry on each side and serve warm.

Note:

The batter can be made one to three days in advance and stored in the refrigerator, or the chremslach can be completely prepared in advance, frozen, and rewarmed. 

Variation:

If you’re short on time, feel free to use instant mashed potatoes for a quick hack.

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