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White Bean and Leek Cakes

Course Cakes
Servings 6


  • 2 large / 250 g leeks, white parts only
  • 450 g cooked white beans (canned is fine)
  • 3 large garlic cloves, finely chopped
  • 1 small bunch / 15 g parsley, finely chopped
  • salt and black pepper to taste
  • 1 tablespoon olive oil plus more forseasoning the pan


  • Cut the leeks in half and wash the halves thoroughly to remove any dirt. Cut each half into thin half moons.
  • In a frying pan over medium heat, add 1 tablespoon of olive oil, the leeks, garlic and parsley. Cook for 5minutes or until the leeks are soft.
  • Transfer the leeks to a large bowl. Add the white beans and mash everything together with a potato masher (don’t overdo it and leave some parts just barely broken down for a bit of texture).  Season the mixture with a bit of salt and lots of freshly cracked black pepper.
  • Clean the pan in which you have cooked the leeks with kitchen paper towels. Add a generous glug of olive oil to the pan, making sure it covers its surface, and turn the heat on medium. Shape the white bean and leek mixture into patties and add them to the pan. Season each cake with a bit more salt and cook for 5 to 7 minutes on each side, or until golden brown (I like mine almost on the verge of being burnt). Serve with pickled cucumber, mustard, fried capers or whatever you fancy.
Keyword White Bean and Leek Cakes Recipe