leek and bean hashrating:
450g potatoes, baked
4 tbsp olive oil
4 leeks washed and shredded
1 clove garlic, crushed
150g red kidney beans, soaked overnight and cooked
1/2 tsp ground coriander
50g cheddar or blue cheese
1 beaten egg
1 tbsp cornflower
seasoning: nutmeg, salt, pepper
saute leeks and garlic in a tbsp of olive oil until soft. Add kidney beans and cook for 3 mins. Mix in the flesh of the potato, coriander and cheese then season.
mix in egg and cornflour then chill for 30 mins.
form the mixture into 8 patties, heat the remaining olive oil in a frying pan and fry them over a high heat for 6 minutes on each side until golden.
serve with a rough salsa made with chopped tomatoes, chilli, onion and vinegar with herbs through it.