About this recipe:Champ is an Irish dish of mashed potatoes and leeks, and here the tomato dressing adds colour as well as vitamins. I've used unpeeled potatoes for their nutrients. You may use dried thyme as well, just double its quantity.
550g unpeeled potatoes, washed and roughly chopped
Steam the potatoes for about 15 minutes or until tender. Transfer them to a dry saucepan.
Meanwhile, put the leeks and milk into another saucepan. Cover and cook over a low heat for 5-8 minutes until tender. Drain, reserving the liquid.
Heat the potatoes gently for a couple of minutes, shaking the pan, then mash.
Add the onions/leeks and egg to the potatoes. Stir to mix, then add 2-3 tablespoons of the reserved liquid, until soft but not sloppy. Add salt and pepper to taste, spread on a plate and leave to cool. Chill for at least 1 hour.
Meanwhile, make the tomato dressing. Put the tomatoes, oil, vinegar and thyme in a small saucepan and heat, stirring occasionally, until the tomatoes are beginning to collapse. Using kitchen scissors, chop the tomatoes in the pan. Add salt and pepper to taste and set aside.
With floured hands, form the potato and leek mixture into eight flat cakes. Brush lightly with oil and preheat the grill to high. Grill for 2-3 minutes on each side until golden and heated through. Heat the dressing for 2 minutes and serve with the cakes.