Add the potatoes to a boiling pot of water and cook until soft, about 15 minutes. Remove from heat, drain and mash with the butter and milk. Set aside.

In a medium skillet set over high heat add one teaspoon of the butter, the leeks and garlic. Cook for 5 - 8 minutes. The leeks should be soft and slightly golden in colour. Set aside.

In a small bowl, whisk together the mayonnaise, Dijon mustard, parsley, salt and pepper. Transfer the mashed potatoes to a large bowl and stir in the mayonnaise mixture, the leeks and the bread crumbs. Stir well.

On a clean flat surface, start making your little potato cakes. I usually take a small handful and start forming a little patty by using two hands and going around the sides until I get the desired shape. Repeat for the following potato cakes. For this recipe you should get 6 - 8, depending on how big you make them. Once you have done this, gently roll them all in flour.

Cover and refrdgerate for 30 minutes to allow them to set. This will make them easier to cook.

In a large non stick skillet, heat enough vegetable just to cover the bottom. Once it is hot, add as many potato cakes to the pan as you can. Don't over crowd the pan or it will be difficult to flip them. I do mine 4 at a time. Cook each side for about 5 minutes or until golden brown and crispy. Remove from pan and drain on paper towels, Repeat for all potato cakes.

These potato cakes are best served fresh. If you choose to make them in advance and serve them later they will not be crisp and may lose their shape.