These are amazing leek patties! They taste and look great. At my house, these don’t last long. My entire family devours them one after the other. The only decision you’ll have to make is whether to double the recipe, they’re that good! You can eat them on their own or as a side dish to any meal.
Makes 20 patties
4 large leeks
1 medium onion
3/4 cup matzah flour
Ground black pepper
1 tsp salt
1. Bring a pot of water to a boil and add salt. Cut the green part off the leeks (the bottom part). Cut the white part into small cubes and add to the pot. Cook for around 15 minutes. Transfer to a colander for 2-3 hours, occasionally squeezing all the liquid out.
2. Bring another pot of water to a boil. Peel the potatoes and cook them until soft. Drain and mash, as if you were making mashed potatoes.
3. Heat a pan with 2 Tbsp of oil and cut the onion into small cubes. Sauté them until golden and add to the potatoes along with the other ingredients. Moisten hands and form patties.
4. Heat 2-3 Tbsp of oil in a pan and fry the patties until golden on both sides. Remove from the pan and let drain on a plate lined with paper towels.
5. If you’d rather bake them:
Preheat an oven to 180°C. Line a baking tray with greased parchment paper and arrange the patties on it. Bake for around 25 minutes or until golden and then flip and bake on the other side for 20 minutes, also until golden.
Good to know…
You can make these two or three days in advance and keep them in the fridge. You can replace the matzah flour with the same amount of regular flour.