Potato and Leek Cakes with Blue Cheese Sauce

Ingredients

• 2 pounds baking potato shredded peeled
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 4 ounces cheese blue crumbled
• 2 large eggs lightly beaten
• 3 tablespoons flour all-purpose
• 2 tablespoons chives fresh chopped
• 0.5 teaspoon garlic minced
• 1 cup leek diced
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 1 cup cup heavy whipping cream fat-free sour

Equipment

• bowl
• frying pan
• paper towels
• sieve

Directions

1. To prepare sauce, combine first 6 ingredients in a bowl, stirring well. Cover and chill.
2. To prepare cakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add leek to pan; saut 3 minutes or until tender.
4. Place leek in a large bowl. Wipe pan with paper towels.
5. Place potato in a sieve; gently squeeze potato to remove excess moisture.
6. Add potato, flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and eggs to leek in bowl; stir well. Return pan to medium-high heat. Recoat pan with cooking spray. Divide potato mixture into 16 equal portions, shaping each into a 1/4-inch-thick patty.
7. Add 8 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 8 patties.
8. Serve with sauce.