DNUSolo: Cumin & Leek Fritters

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DNUSolo: Cumin & Leek Fritters

Potato and leek fritters & courgette salad with goat's cheese, chilli and mint.

Ingredients to serve 2

  • 1 x potato
  • ½ x leek – thinly slice
  • ½ clove x garlic – crush, peel and chop finely
  • ½ tsp x cumin seeds
  • ½ tbsp x butter (from your pantry)
  • 2 x courgettes – slice thinly with peeler
  • ¼ x chilli – deseed and chop finely
  • 3g x mint – tear
  • 15g x Fairview Chevin (goat’s cheese)
  • ¼ x lemon
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x paper towel (from your pantry)

Ingredients to serve 4

  • potato
  • leek – thinly slice
  • garlic – crush, peel and chop finely
  • cumin seeds
  • butter (from your pantry)
  • courgettes – slice thinly with peeler
  • chilli – deseed and chop finely
  • mint – tear
  • Fairview Chevin (goat’s cheese)
  • lemon
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)
  • paper towel (from your pantry)


Step 1

Prepare all ingredients as indicated above. Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice.

Step 2

In a dry pan, lightly toast the cumin seeds over medium heat for about a minute. Transfer to a bowl and set aside.

Step 3

Fritter mixture: fry the leeks in butter over medium heat until almost soft but not brown (about 5 minutes). In the meantime, peel and grate the potatoes and squeeze out as much liquid as possible. When the leek is done, transfer it to a large bowl. Add the raw potatoes, garlic, cumin seeds. Mix well and season generously.

Step 4

Place a pan on medium heat and add enough olive oil to just cover the base of your pan. The fritter mixture won’t hold together until its cooked. So to create the patties, spoon a portion of the mixture onto a spatula/egg-lifter and press it into a patty shape with your hand. Then gently slide the patty into the pan (be careful not to splash in the hot oil). Fry the fritters for about 7 minutes on each side. The mixture will start to set as the potato cooks, only flip them once they are golden on the bottom side. Once the fritters are golden on both sides and cooked through, take them out the pan and place them on a plate with paper towel to absorb any excess oil.

Step 5

To make the salad, dress the courgette with olive oil, salt, pepper and chilli. Crumble in half the goats cheese and squeeze in the juice of the lemon. Mix that all together well and add ¾ of the mint. Taste to check the seasoning.

Step 6

To serve, crumble over the last bit of goat cheese and garnish with the leftover mint and eat with your warm fritters.