Leek cakes with feta and chorizo

Author: Les Cultures de chez nous
Galettes de poireaux au feta et chorizo
Preparation 20
Baking 20
Portions 4 to 6
Freezing Yes


  • 1/2 package of 125 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of feta
  • 125 ml (1/2 cup) of chorizo
  • 1 egg
  • 22.5 ml (1 1/2 tablespoon) of cornstarch
LeeksFind our bag in yourlocal grocery store

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  • Remove skin from the chorizo and cut it into small pieces.
  • In a pan, sauté the chorizo with the leeks for 5 to 6 minutes or until the leeks are tender.
  • In a food processor, blend the feta until smooth.
  • Add the egg and mix well until obtaining a homogenous mixture.
  • Stir in the leek and chorizo mixture and mix well.
  • Cover and refrigerate for 30 minutes or more, if desired. You can even prepare the mix the day before.
  • Heat a pan with a little bit of olive oil. Make the cakes, giving them a round shape. Place the cakes in the pan and cook for 4 to 5 minutes over medium heat. Flip the patties halfway through during cooking.

Chef's notes

Serve on a bed of lettuce.