Make leek filling: sautee chopped leeks and tinned/frozen kernal corn in a little oil. When leeks have softened add cream, parmesan cheese, salt and pepper. Set aside.
Peel and grate potatoes. Squeeze out excess moisture. Heat some oil and butter in a frypan. Press half your grated potato into the pan and a little bit up the sides. Cook for a few minutes on a medium heat.
Spread leek and corn filling on top and some grated cheese if you wish.
Spread remaining grated potato on top and press down around the edges to seal the filling in.
Cook for a few minutes.
Choose a plate that fits snuggly iinside your frying pan and place it upside down on top of your potato cake, then flip the pan over to reveal the cooked side. Place into a medium oven for around ten minutes to ensue potato is cooked all the way through.
Cut and serve in wedges as a side dish with meat or as a light meal with salad.