Leek Patties
Recipe: #14704
October 18, 2014
Categories: Side Dishes, Leek, Jewish, Brunch, Sunday Dinner, Vegetarian, Vegetarian Dinner, more
"From Jewish Holiday Kitchen by Joan Nathan--great cook book. I have added option of bread crumbs if severing meat instead of the cheese"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (512.1 g)
- Calories 488.2
- Total Fat - 15.3 g
- Saturated Fat - 8 g
- Cholesterol - 188 mg
- Sodium - 836.5 mg
- Total Carbohydrate - 63.1 g
- Dietary Fiber - 8.7 g
- Sugars - 11.5 g
- Protein - 27.3 g
- Calcium - 691.1 mg
- Iron - 6.6 mg
- Vitamin C - 44.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Peel and boil potatoes.
Step 2
Wash the leeks carefully.
Step 3
Dice the white base and part of green base. Parboil in salted water for 5 minutes; drain. Mash the potatoes. Add the leeks; blend in well.
Step 4
Add eggs, salt and pepper.
Step 5
Add cheese and add garlic here if wanted; mix.
Step 6
Heat oil. When sizzling, drop leeks by tablespoonful. Fry till golden on each side; drain.
Tips
No special items needed.
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