2 leeks, white and yellow parts only, finely sliced
3 cups mashed potatoes
4 tablespoons all-purpose flour, if needed
¼ teaspoon fine sea salt
⅛ teaspoon freshly ground black pepper
1 egg, lightly beaten
1 cup shredded Gruyere cheese
4 tablespoons finely chopped chives, divided
Rice flour (for added crunch) or all-purpose flour for dredging
2 to 3 tablespoons canola or olive oil
Sour cream to serve
Instructions
Heat the butter in a skillet. Add the leeks and saute until softened and translucent.
Place the cooked leeks, mashed potatoes, flour (if potatoes are not on the dry side, salt, pepper, egg, cheese, and 2 tablespoons chives in a large mixing bowl. Stir until completely combined.
Form the potatoes into 10 to 12 patties ½-inch thick. Dredge in rice flour.
Heat the oil in a large skillet over medium-high heat. Place a few of the patties in the skillet, making sure they are not touching. Cook until golden brown. Turn and cook the other side. Remove when done and cook the remaining patties.
Serve hot , garnished with sour cream and chives.
Recipe by The Gardener Cook at https://www.thegardenercook.com/cheesy-mashed-potato-cakes/