Leek patties | Imamother

Mrs Bissli ↓

Tue, Sep 07 2010, 7:23 pm

This recipe never failed me so far. You can freeze and reheat them too.

The batch should yield anywhere from 2 dozen to 30 pieces depending on the size.
2lbs leeks (fatter the better, about 8 medium or 6 large)
1 tbsp parve chicken soup powder
3 eggs
1.5-2 cups matzo meal
salt & pepper
vegetable oil

1) Clean and trim leeks. Chop them in big chunks (like 2"). Make sure you soak in
lukewarm water to get rid of bugs and sands. I usually use both white and green
bits but not the top deep-green parts that are hard and gritty.

2) Cook leeks in a big pot with about 1/2 cup water and soup powder till it's totally
mushy. Keep the lid closed. It only takes about 10-15min in pressure cooker,
probably close to 45min to an hour in regular pots. Let cool.

3) When cool enough to handle, squeeze as much liquid as possible.
This is very very important. Keep the broth--very tasty vegetarian broth (I get
to serve this as alternative to chicken soup for vegetarians...)

4) Add matzo meal, eggs, season with salt & pepper. It should have the consistency
of batter/latkes. Wait about 5-10min till the batter thickens.

5) Heat about 2tbsp oil in a frying pan, drop batter and flatten with a spatula.
(Use a big scoop on a large/soup spoon. You may need to use another spoon to flatten it a bit).
Fry on both sides till browned. It's best served when straight from the pan, but
you can freeze and warm in an oven or in a frying pan.