This is a modification of a recipe from from The Jewish Holiday Kitchen by Joan Nathan, which has been my go-to reference for Jewish Holiday cooking for decades (my dog-eared paperback copy, copyright 1988, has a duct-taped spine and falls into two or three pieces every time I pick it up; this is one of the pages that it falls open to).
- 2 - 4 leeks (depending on size, 2 if large, 4 if small) - white parts and just the lightest green only, slice lengthwise, rinse thoroughly, then dice - on the small side
- 2 large potatoes - Yukon gold are best - but Idaho baking potatoes work well too
- 1 egg (the original recipe called for 2 lbs leeks, 2 potatoes, and 3 eggs. Add more eggs if you like, or use only egg white for fewer calories & less fat, or egg substitute or yogurt)
- 1 cup feta, crumbled (full fat, low fat, or non-fat)
- 1/4 - 1/2 cup grated Parmesan
- salt and pepper
- olive oil or olive oil spray
Preparation of Leek Patties:
- Peel the potatoes, cut them into chunks, put them in a pot, cover with water, bring to a boil and boil for about 10 minutes or until cooked so that a fork goes through easily but they are not mushy, then drain and mash in a large bowl.
- You can parboil the diced leeks in salted water for 5 minutes and drain them, or saute them in 1 tsp or so of good olive oil to give them a little brown edge.
- Add the cooked leeks to the potatoes and mix.
- Lightly beat the egg, then add to the potato/leek mixture with the feta and Parmesan, salt and pepper.
- Form patties about the size of your palm, tapered on one end.
- You can fry the patties in oil, or use olive oil spray, or, spray or brush them with oil and bake them on cookie sheets at 375 F for 20 - 30 minutes - turning halfway through. You want to get them a nice golden brown on each side and get them hot all the way through.
- If you use more than a bit of oil, drain the patties on paper towels before serving.
I served them here with leftover quinoa salad with roasted grapes & pears and a honey lemon dressing: Toss grapes and cubes of fresh pear with honey and roast for 15-20 minutes in a 400 F oven. Make a dressing with olive oil, lemon juice, honey, salt & pepper. Cook quinoa according to package directions. Mix with grapes, pears, fresh spinach (leaves or chopped), garnish with some raw or toasted pecans.