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Leek & cheese fritters with tomato & basil fondue


  • Melt the butter in a pan and sauté the leeks over a gentle heat until soft, but not caramelised. (Add a little water if necessary, but allow the liquid to cook-off.) Drain well.
  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion until tender, regularly stirring.
  • Add the chilli paste and cook to toast.
  • Then add the tomatoes, stock and a good amount of seasonings. Mix well and cook until thick and fragrant. Stir through the basil and briefly cook to wilt. Cover and keep warm.
  • To make the fritters, put the flour in a large bowl. Make a well in the centre, add the eggs and stir with a wooden spoon.
  • Then add the milk with seasonings and vigorously whisk until smooth.
  • Add the grated cheese with the leeks and mix well.
  • Then heat a layer of oil in a heavy-bottomed non-stick pan and cook dollops of the batter at a time until golden on both sides. Drain well on kitchen paper towels.
  • Serve the fritters with the tomato sauce in small bowls on the side.


  • 25 gm butter
  • 400 gm well washed leek, finely sliced
  • olive oil
  • 1 large onion, chopped
  • 1 tspn chilli paste
  • 2 cans diced tomatoes
  • ½ cup vegetable stock
  • sea salt & freshly ground pepper
  • plenty of fresh basil leaves, torn
  • 200 gm plain flour, sifted
  • 2 large eggs
  • 1 cup full fat milk
  • 200 gm extra tasty cheese, grated

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm