Leek & Broccoli Potato Pancakes

1/4 lb. russet potatoes, peeled, boiled and mashed dry
1/4 lb. broccoli florets
1/4 lb. leeks, chopped
2 eggs, beaten
1 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 tsp. thyme
1/4 cup sunflower oil

Using a food processor, combine mashed potatoes, broccoli, eggs, flour, salt, black pepper and thyme until a dough ball forms. Fold in leeks.

Heat sunflower oil in a frying pan. Divide dough into 16 balls. Roll out balls until 1/4 inch thick. Fry for 5 minutes on each side until golden brown. Serve hot with a light salad and garlic bread.