4 pork loin chops
1 heaped tbs fresh thyme
1 tbs English mustard powder (mixed with a little water)
3 tbs sunflower oil
4 tbs plain flour
3 leeks (sliced)
1 kg potatoes (peeled and diced)
Pre-heat the oven to 220º C (200º C fan oven).
Brush the chops with the mustard, press on the thyme leaves.
Cook in the oven in a roasting tin for 30 minutes or until they are golden brown.
Boil the potatoes in salted water for about 12 minutes or until tender.
Drain the potatoes, return to the pan, let steam for a couple of minutes then mash thoroughly.
In a large frying pan melt the butter and fry the leeks for about 10 minutes or until soft and melting.
Stir the leeks into the mashed potato, season then form into about 8 cakes.
Season the flour, transfer to a large plate then roll the potato and leek cakes in this.
Heat the oil in a large non-stick pan and cook the potato cakes until crisp and golden.
Serve the bubble ’n’ leek potato cakes with the pork chops immediately. Garden peas, mushrooms and grilled tomatoes could be good accompaniments.