Cookaholics Bulletin Board

I saw this recipe in the Oregonian a couple of days ago and thought it looked like a winner:

Greek Leek Patties

2 lbs leeks
2 large boiling potatoes (not russets), peeled
3 large eggs, beaten
3 Tbs matzo meal
1/2 cup grated Romano or Parmesan cheese
Salt and pepper
Vegetable oil for frying

Wash the leeks carefully, slicing them vertically to remove all of the grit. Dice the white base and the palest green part of the leaves. Parboil in salted water for 5 minutes. Drain.

Boil the potatoes until they are soft. Drain and cool. Using a potato masher or food processor, mash the potatoes. Add the leeks, blending them in well. Add the eggs, matzo meal, cheese and salt and pepper to taste. Form this mixture into 12 patties.

Pour oil a half-inch deep in a heavy frying pan. When the oil reaches 375 degrees, drop the patties into the oil, 2 or 3 per batch. Fry until golden brown on each side. Drain on paper towels.

Servings: 12

Source
Source: Adapted from “Jewish Holiday Cookbook,” by Joan Nathan

Linda,

Thanks!

I currently have the Ikara cookbook out, and oddly there's a traditional fritter which requires carob flour. Apparently wheat flour comes from the mainland, and is expensive, whereas carob trees grow on the island. Which means that matzoh meal isn't much of a stretch ...