The ultimate leek patties
contains eggs
Ingredients
- 2 medium size leeks (about 0.5 kg 1.1 lb) well cleaned
- 1-2 large eggs
- 1/3 cup breadcrumbs
- fine sea salt and black pepper to taste
- 1/2 cup olive oil for shallow frying
Instructions
For the leeks:
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Halve the leeks lengthwise then thinly slice. It the green part on the leek in nice and fresh, use it as well.
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Place the chopped leeks in a medium saucepan, add water to 3/4 up the height of the leeks and bring to a boil.
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Cook over medium-high heat 40-60 minutes, stirring occasionally, until all the water has evaporated and the leeks are completely tender (note the result is more important than the mentioned cooking time, cook longer if needed).
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After you see no water at the bottom of the pot, continue cooking, stirring often, for 5 minutes over medium-low heat, to dry out the leeks even more.
To form the patties:
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Move the cooked leeks to a large bowl. Add the eggs, bread crumbs and salt to season, stir to combine.
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Heat the olive oil in a wide nonstick pan over medium-high heat. Using wet hands (so nothing sticks), take about a heaped tablespoon from the mixture and form to 1 cm (0.5 inch) thick round patty shape.
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Lay 5-6 patties in the pan and fry 2-3 minutes on each side until nice and golden.
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Remove using a spatula onto paper towels. Continue forming and frying patties from the rest of the mixture.
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Serve at once, alongside Greek yogurt or homemade tahini.
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The patties can be kept refrigerated 3-4 days or frozen 3 months.
Recipe Notes
- Preparing a double batch is highly recommended!
- For a vegan + gluten free version:
Prepare the leeks as mentioned in the recipe. Replace the eggs and bread crumbs with 3-4 tablespoons of red lentil or chickpea flour, that provide both the protein and the starch needed for the patties to succeed. Once you stir the leeks and flour, you'll need to gradually add just a bit of water to create a mixture that holds and can be shaped to patties. - Paleo:
Replace the breadcrumbs with one medium potato, finely grated and firmly squeezed of excess water. - To bake:
Form the patties in any way you deem fit. Place on a baking sheet lined with parchment paper. Drizzle each patty with olive oil on both sides and bake at a 200 c 400 f oven for 12 minutes or until golden. - During Passover:
Replace the breadcrumbs with matzo meal.