Shop Local
Support Small
Prioritise Provenance

Potato cakes filled with mushrooms and leeks with black garlic ketchup

Prep Time: 10 mins Cook Time: 25 mins Serves: 8 potato cakes

You can eat these potato cakes in so many ways; a light dinner with a crisp Welsh beer, with salad for lunch or even cold in a picnic. Crispy on the outside and creamy on the inside, these potato cakes contrast perfectly with the deep umami flavours of Halen Môn Black Garlic Ketchup.

This deliciously versatile dish was developed exclusively for Discover Delicious by Cardiff-based foodie Instagram sensation, Rosie Dent, aka Pontcanape.


  • 1kg floury Potatoes, peeled and cut into even chunks
  • Around 150g plain flour
  • Halen Môn sea salt
  • Black pepper
  • 2-3 tbsp Blodyn Aur Welsh rapeseed oil with garlic
  • 1 medium leek, halved and finely diced
  • 250g chestnut mushrooms, finely diced
  • Handful of fresh parsley
  • 50g semolina (optional)
  • Halen Môn black garlic ketchup


  1. Bring a large saucepan of salted water to the boil. Add the potatoes and cook for 15-20 until you can easily slice a knife through them. Drain and leave to steam dry for 5 minutes.
  2. Mash the potatoes and add a generous pinch of Halen Môn salt and black pepper. Leave to cool. 
  3. Heat 1 tbsp of rapeseed oil in a frying pan over a medium heat. Add the leeks and a pinch of salt and soften for 6-7 minutes. Add the mushrooms and cook until all of the liquid has evaporated, around 10 minutes. Add the parsley, stir and transfer to a bowl.
  4. Add 100g of the flour to the mashed potatoes and combine. Keep adding flour until all of the potato holds together and is malleable. You may use a little more or less than 150g, depending on how much moisture your potatoes have retained.
  5. If using, pour your semolina onto a small plate.
  6. Split your potato mixture into 8 even pieces. Take a piece and remove 1/3. Form the larger piece into a ball in your palm. Flatten with your other and bring up the sides so that it resembles a bowl. Fill the centre with your leek and mushroom mixture. With your other hand, flatten the third you removed and place on top of the filling. Use your fingers to squeeze together the edges of both pieces until there are no gaps. Place the potato cake into the semolina and add some gentle pressure to help it stick. Do the same with the other side. Repeat until you’ve made all eight potato cakes.
  7. Heat 1tbsp of oil in a frying pan over a medium high heat. Add your potato cakes and fry each side until golden brown, around 5 minutes. You may need to do these in two batches. Serve warm with lots of Halen Môn black garlic ketchup.