Your folders
Your folders
Export 4 ingredients for grocery delivery
Put cleaned leeks in a pot of water over medium-low heat, cover and cook until soft (they should be tender when poked with a spoon). Drain the leeks and allow to cool. Squeeze out as much as liquid as possible. Put the leeks in a food processor and blend until smooth. Mix in the egg, salt and breadcrumbs. The mixture should be quite soft but just firm enough to form into patties. Put about 1 cm oil in a pen over medium heat. Form the leek mixture into small patties and carefully drop in the oil. Fry until evenly browned and crispy on both sides. Transfer to paper towel-lined plate. Serve immediately. Variation: Leek patties are also very popular during Passover. To make them kosher for Passover, simply swap the breadcrumbs for matzo meal. TIP: To clean leeks, cut in half lengthwise and rinse thoroughly, then soak in a solution of water and a little distilled vinegar. The vinegar will draw the dirt out of the leeks.
Your folders
kosher.com
5.0
(2)
20
Your folders
washingtonpost.com
3.4
(10)
Your folders
oztelem.com
5.0
(2)
60 minutes
Your folders
feastingathome.com
4.9
(9)
20 minutes
Your folders
taste.com.au
4.7
(7)
20 minutes
Your folders
cookingclassy.com
5.0
(23)
4 minutes
Your folders
wickedstuffed.com
Your folders
elavegan.com
4.9
(10)
25 minutes
Your folders
anitalianinmykitchen.com
4.6
(43)
10 minutes
Your folders
simplyrecipes.com
4.7
(381)
10 minutes
Your folders
allrecipes.com
4.1
(116)
Your folders
deepsouthdish.com
10 minutes
Your folders
itsnotcomplicatedrecipes.com
5.0
(132)
5 minutes
Your folders
recipetineats.com
4.9
(112)
20 minutes
Your folders
medlineplus.gov
15 minutes
Your folders
mamalovesfood.com
5.0
(2)
15 minutes
Your folders
unimeal.com
30 minutes
Your folders
itsnotcomplicatedrecipes.com
5.0
(136)
10 minutes
Your folders
balancedhealthstyles.com
10 minutes