Step 1

1 Combine the leeks and potato in a large pot, cover with cold water and bring to boil over high heat

Step 2

2 Reduce the heat to low, cover the pot and cook for about 15 minutes, until the vegetables are soft

Step 3

3 Drain the vegetables in a colander and and let them cool completely

Step 4

4 Transfer the potato to a large bowl and use a fork to mash the potato

Step 5

5 Use your hands to squeeze as much water from the leeks as possible

Step 6

6 Transfer them to a food processor or meat grinder and process until finely chopped

Step 7

7 Transfer to the bowl with the potato

Step 8

8 Add the ground beef, if using, the eggs, bread crumbs, salt and pepper; mix well

Step 9

9 If the mixture is runny, add bread crumbs as needed

Step 10

10 Cover the bowl and transfer it to the refrigerator for 30 minutes

Step 11

11 Line a baking sheet with 2 layers of paper towels

Step 12

12 Pour vegetable oil into a skillet to a depth of 1/8 inch and heat over medium heat

Step 13

13 Form the batter into 2- to 2 1/2-inch patties

Step 14

14 When the oil is hot, add several patties at a time and fry on both sides until they are golden brown

Step 15

15 Transfer the cooked patties to the paper towels to drain

Step 16

16 Repeat to use all of the batter

Step 17

17 Serve warm or at room temperature, with lemon wedges