Potato and Leek Cakes with Crispy Sage

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden, tender potato cakes studded with fresh leeks and topped with lightly fried sage leaves for a comforting Irish-inspired side dish. This Irish-inspired vegetarian recipe, ready in about 45 minutes, layers russet potatoes, leeks, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 4 Irish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and grate 1.5 pounds russet potatoes, then squeeze out excess moisture using a clean kitchen towel.
  2. Step 2: Thinly slice 1 large leek (white parts only) and cook in 1 tablespoon butter over medium heat for 5 minutes until softened but not browned.
  3. Step 3: Combine grated potatoes, cooked leeks, 3 tablespoons all-purpose flour, 2 large eggs, 1 teaspoon coarse sea salt, and 1/2 teaspoon black pepper in a bowl until fully incorporated.
  4. Step 4: Form 6 equal portions of the mixture into 3-inch patties, pressing firmly to compact.
  5. Step 5: Heat 2 tablespoons butter in a large skillet over medium heat until shimmering, then add potato patties. Cook for 4-5 minutes per side until golden brown and crisp.
  6. Step 6: While cooking, fry 8 fresh sage leaves in the remaining 1 tablespoon butter for 1-2 minutes until crisp, then drain on paper towels.
  7. Step 7: Serve potato cakes immediately topped with crispy sage leaves.

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