4 large baking potatoes, cooked & chilled
25 ml butter 2 tbsp
2 large leeks, white part only, coarsely chopped
125 ml water 1/2 cup
2 eggs, lightly beaten
2 ml salt 1/2 tsp
1 ml white pepper 1/4 tsp
pinch nutmeg
Coarsely grate potatoes. In skillet; melt butter over medium heat; cook leeks, stirring for 3 minutes. Add water and bring to boil; simmer 2 to 3 minutes. Drain.
In bowl, gently mix potatoes, leeks, eggs, salt, pepper and nutmeg. Spoon onto greased baking sheet forming 16 mounds; flatten. Bake at 375 F (190 C) for 10 to 15 minutes or until golden.
Serves 8