Leek Patties Draft

How I make it

Vegetables

1. Trim off and discard the leek greens and roots. Slice the stalks into ¾-inch (2 cm) rounds.

2. Wash the slices well in a large bowl of water to get rid of all the sand.

3. Lift the leeks out of the water into a pot. Cover with fresh water and bring to a boil.

4. Lower the heat, cover and cook for 40 minutes.

5. Scrub the potato well and add it to the pot after about 10 minutes. Cook with the leeks for 25 minutes, or until a knife slides easily into the center.

6. Remove the potato, rinse under cold water and peel. Mash until smooth with a potato masher or fork and transfer to a mixing bowl.

7. Drain the leeks and let them cool in the colander. Squeeze them well and chop very fine, or put them through a meat grinder. Add to the mashed potato.

Mixture

1. Chop the onion and parsley very fine and add to the leek mixture.

2. Add the garlic and egg and grate in a generous amount of nutmeg. Mix until even.

3. Add just enough breadcrumbs or matzo meal to make the mixture easy to shape. Season with pepper and salt to taste.

Frying

1. Heat about ½ inch (1.5 cm) of oil in a medium skillet over medium heat.

2. Divide the mixture into 16 portions and shape each into a flat round patty.

3. Slide 4-6 patties at a time into the hot oil and fry for about 5 minutes per side, until golden brown.

4. Drain on paper towels. Serve hot or cold, with lemon wedges.

What I've learned

• For a meat version, I add 7-9 oz (200-250 g) ground beef, turkey or chicken to the mixture.
• I sometimes chop the onion and parsley together in a food processor with short pulses on low speed, or put them through the meat grinder.