Ingredients

The following ingredients have 13 Servings
  • 2 pounds leeks ((6-10 medium sized, white and green parts only))
  • 1 cup mashed potatoes or 1 lb. ground lamb or 1/3 cup ground walnuts
  • 1/2 cup matzo meal or bread crumbs ((or more if needed - use matzo meal if making for Passover))
  • 2 large eggs, lightly beaten
  • 1 tablespoon olive or vegetable oil
  • 2-4 cloves garlic, mashed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper, or more to taste
  • 1/4-1/2 teaspoon ground nutmeg, chili flakes, or cayenne ((optional))
  • Lemon wedges ((optional))

Instruction

  • Halve the leeks lengthwise.
  • Slice the halved leeks thinly.
  • Rinse the sliced leeks thoroughly.
  • Bring a large pot of lightly salted water to a boil. Add the leeks, cover, reduce heat to low, and simmer until very tender, about 20 minutes.
  • Drain the leeks and let cool. Squeeze out excess liquid.
  • In a large bowl, combine the leeks, potatoes, and matzo meal.
  • Add the eggs, 1 tbsp of oil, garlic, salt, pepper, and additional seasoning (if using). If the mixture is too soft to form patties, add a little more matzo meal or form the loose mixture into clumps and dredge them in matzo meal or bread crumbs to flatten.
  • For each patty, shape 3-4 tbsp of leek mixture into an oval 2 1/2 inches long, 1 inch wide, and 1/2 inch thick, with tapered ends (like a football).
  • In a large skillet, heat about 1/2 inch oil over medium-high heat till hot enough for frying. Fry the patties in batches, turning once, until golden brown on both sides-- about 3 minutes per side.
  • Drain the fried patties on paper towels.
  • Serve hot or at room temperature, accompanied, if desired, with the lemon wedges.