If you’re looking to add a unique twist to your meals, this recipe featuring three-cornered leeks is a fantastic choice.
Commonly found in woodlands during spring, three-cornered leeks have a mild garlic flavour that pairs beautifully with a variety of dishes. Here’s how you can incorporate them into a fresh, spicy Korean-style fishcakes.
By Forager Paul
To read our identification guide for Three-Cornered Leek (Allium triquetrum) click here
Fishcakes with Three-Cornered Leeks
These fishcakes are a delightful combination of smoky salmon, prawns, and the subtle garlic notes of three-cornered leeks. Perfect as a main course or appetiser.
Ingredients to serve 2:
- 2 baking potatoes
- A handful of three-cornered leeks, finely chopped
- 100 g smoked salmon, sliced
- 100 g prawns, roughly chopped
- Zest and juice of 1 lemon
- Salt and pepper to taste
Method:
1. Bake the potatoes instead of boiling them. Baking ensures a drier mash, which helps the fishcakes hold their shape and allows the flavours to shine.
Once baked, mash the potatoes (preferably using a ricer for a smooth texture) and leave to cool slightly.
3. Add the finely chopped three-cornered leeks, sliced smoked salmon, chopped prawns, lemon zest, and juice to the potato mixture. Season with salt and pepper, then mix well.
4. With your hands, mould the mixture into 1-inch deep, round cylinders.
5. You can coat the fishcakes in flour, egg wash, and breadcrumbs for a crispy exterior, or simply fry them in a pan until golden brown.
Serve warm with a dipping sauce of your choice and accompanied by our Korean Three-Cornered Leek Salad and a poached egg.