Leek Patties
Yield 10 units
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Description
Crispy on the outside and tender on the inside, these little leek patties are filled with all sorts of goodness and flavor. Kosher, Pareve or Dairy
Ingredients
- 2 medium- large size leeks
- 1 large russet potato
- ½ cup breadcrumbs, Panko, or Matzo meal plus a little more if needed
- 1 large egg, beaten
- ½ cup mixed parsley, cilantro, and mint (optional) finely chopped
- 1 garlic clove crushed
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons crumbled Feta cheese optional
- ¼ cup (60 ml) olive oil
Instructions
Prepare the leeks:
- The edible parts are white and light green! Cut off the root end and dark green top. Slice leeks in half lengthwise and then into slices. Place the sliced leeks in a bowl of cold water. Give them a gentle stir to remove any dirt between the layers. Rinse and drain.
Prepare the potato:
- Scrub, peel, and cut into large, evenly-sized cubes.
Cook the veggies:
- Transfer the leeks and potato to a saucepan or a pot. Cover with an inch or two of cold water.
- Place the pot over medium-high heat and bring it to a boil. Once boiling, cover and reduce the heat to low.
- Cook for 15-20 minutes until they are tender all the way through. You can test this by poking the potato with a fork. If it slides all the way easily to the center, they are done.
Make the patties:
- Strain, cool until safe to handle, and squeeze out the leeks to remove all the moister.
- Using a sharp knife, chop the leeks thinly.
- Combine the cooked leeks, potato, and breadcrumbs in a large bowl. Using a fork mash the cooked potato.
- Add the egg, chopped herbs, garlic, turmeric, salt, and pepper. Add Feta (optional). If the mixture is too soft to form patties, add a little more breadcrumbs.
- Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper.
- Spray or brush the baking sheet with oil.
- Using your hands, shape the mixture into patties.
- Place the patties on the prepared baking sheet and spray or brush the tops.
- Bake until golden, about 20 minutes, flipping halfway through. Serve immediately or at room temperature.
Notes
How to Store Leek Patties
Leek patties taste best the day they are made, as soon as they’re cool enough to eat. Cooled patties can be covered loosely with plastic wrap and kept at room temperature for up to 4 hours. If you have leftovers or want to make them ahead, you can wrap them in foil or place them in an airtight container in the fridge for a couple of days. I do not recommend freezing them! They will turn mushy, watery, or even grainy. Tried this recipe? Tag@mamalivingabroad