Tuesday, July 24, 2012

Potato Leek Patties

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:

  1. 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.
  2. 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.
  3. Add the cooked leeks to the potatoes and mix.
  4. Lightly beat the egg, then add to the potato/leek mixture with the feta and Parmesan, salt and pepper.
  5. Form patties about the size of your palm, tapered on one end.
  6. 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.
  7. 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.

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