Step 1

Halve the leeks lengthwise then thinly slice. It the green part on the leek in nice and fresh, use it as well.

Step 2

Place the chopped leeks in a medium saucepan, add water to 3/4 up the height of the leeks and bring to a boil.

Step 3

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).

Step 4

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.

Step 5

Move the cooked leeks to a large bowl. Add the eggs, bread crumbs and salt to season, stir to combine.

Step 6

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.

Step 7

Lay 5-6 patties in the pan and fry 2-3 minutes on each side until nice and golden.

Step 8

Remove using a spatula onto paper towels. Continue forming and frying patties from the rest of the mixture.

Step 9

Serve at once, alongside Greek yogurt or homemade tahini.

Step 10

The patties can be kept refrigerated 3-4 days or frozen 3 months.