Leek Latkes With Cauliflower ‘Cheese’

Method

• Preheat the oven to 200c
• Grease a 12 cup muffin tray
• Boil the parsnip for around 10 minutes until soft
• Drain and leave to cool
• Sauté the leeks in a little oil for 5 minutes
• Put the parsnip into a large bowl, use a hand blender or potato masher to puree them
• Add the leeks, pepper and salt, mix well
• Grate the potatoes (skin on) add to the parsnip and mix
• Taste to check seasoning
• Divide the mixture between the cups in the muffin tray
• Press your thumb into each so that the mixture goes up the side and there is a deep indent in the middle
• Bake for 30 minutes until golden and crispy around the edges
• For the cauli cheese steam or boil the cauliflower till it is just soft
• Put the beans in a bowl with the nutritional yeast, garlic, salt and water, blend with a hand blender
• Add the thyme and cauliflower, heat gently in a pan for 10 minutes
• Now load the leek latkes with the cauliflower, sprinkle a few thyme leaves on top