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  • Preparation time: 20 minutes Cooking time: 30 minutes
  • Easy
  • Serves 4
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  • 400g peeled and chopped potatoes
  • 40g butter
  • 200g shredded leeks
  • 1 teaspoon mustard powder
  • 2 teaspoons chopped parsley
  • 150g shredded ham hock
  • 60g grated cheddar cheese
  • 2 tablespoons Hawkshead Relish Beetroot & Horseradish Chutney Buy
  • Plain flour
  • Vegetable Oil
  • 4 eggs
  • Asparagus Spears


  1. Boil the potatoes in salted water for around 15 minutes until soft. Drain, season and then mash well until smooth.
  2. Melt the butter in a pan and add the shredded leeks. Cook over a low heat until the leeks are cooked but not browned.
  3. Add the leeks to the potato along with the mustard powder, parsley, ham and cheese then mix together well. Finally add the Beetroot & Horseradish Chutney and stir gently to combine all the ingredients.
  4. Form the mixture into four equal sized patties and lightly dust with flour.
  5. Heat a little vegetable oil in a frying pan and fry the patties gently on a medium heat for around 5 minutes on each side until golden and crispy. You can start them off on the hob and finish them in the oven if you prefer.
  6. - To Serve -
    Top each patty with a lightly poached egg, and serve on a bed of salad leaves or with some gently cooked asparagus spears.
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