Baked Leek and Feta Patties Draft

How I make it

The mixture

1. Clean the leeks well and cut into 4-inch (10 cm) lengths, 2 or 3 pieces per stalk. Put them in a deep pot.

2. Peel the potato and add it to the pot. Cover with water and bring to a boil.

3. Lower the heat and simmer until the potato is soft. When it is, the leeks are soft too.

4. Transfer the leeks and potato to a colander and let drain for about 1 hour, until most of the cooking liquid is gone.

5. Transfer to a food processor with the blade and process until smooth.

6. Add the cheese and pulse a few times, leaving distinct crumbs of cheese.

7. Transfer to a bowl, add the eggs, matzo meal, salt, pepper and 3-4 tablespoons olive oil, and mix well. The mixture should be fairly soft but not runny.

Shaping and baking

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment and rub it with 2-3 tablespoons olive oil.

2. With wet hands, shape patties the size of a ping-pong ball and set them on the oiled parchment.

3. Bake for about 20 minutes, until the tops are deep golden.

4. Serve with tangy yogurt.

What I've learned

• The potato is my signal: once it's soft, the leeks are done too.