Method

Add the potatoes to a large sauce pan of salted boiling water and cook until tender

In a large frying pan, melt the butter and add the sliced leeks. Cook for a few minutes to break up before adding in the thyme sprigs. Cook the leeks for about 10 minutes

Drain the potatoes in a colander and leave to steam for a few minutes under a tea towel

Mash the potatoes with a potato masher or ricer and then add in the softened leeks (remove the thyme sprigs). Add the grated parmesan cheese and mix well until all incorporated

Leave the mix to cool for a few minutes

Make small balls from the potato mixture and flatten out into thick disks

In a shallow bowl, add some plain flour and lightly coat the potato. Pop onto a tray, cover and keep in the fridge until needed

In a frying pan, add enough oil to shallow fry and fry the bubble and leek cakes for 4 minutes either side or until golden