Yield: 30 Patties
|\N \N||-JUDI M. PHELPS|
|2 larges||Bunches fresh leeks; (about|
|\N \N||8 medium size)|
|1 pounds||Lean ground beef|
|2 larges||Eggs; beaten|
|¼ cup||Matzo meal or|
|\N \N||Matzo cake meal|
|¼ teaspoon||Ground black pepper|
|½ cup||Matzo cake meal; for coating|
|\N \N||Vegetable oil|
|3 \N||To 4 large eggs; beaten|
To clean the leeks, cut off and discard the roots and all but 1 to 2 inches of the green tops. Slice the leeks in half lengthwise and rinse them very well under cool running water to remove any grit.
Coarsely chop the leeks and put them in a saucepan with water to cover. Simmer them, covered, for 20 to 30 minutes, or until they are very tender.
Drain the leeks well; then cool them until they can be handled. Use your hands to squeeze out all the excess liquid. Grind the leeks in a meat grinder (or very coarsely puree them with a food processor).
In a medium-size bowl, combine the leeks with the ground beef, eggs, ¼ cup matzo meal, salt, and pepper. Use your hands or a fork to blend them well. The mixture should be soft, but firm enough to be molded into patties. Add more matzo meal, if necessary.
Form the leek-meat mixture into small patties about 2 inches wide and ½-inch thick, coating each with cake meal to make it easier to shape. In a large skillet, over medium heat, heat oil that is about ¼-inch deep until it is hot but not smoking. Dip each patty into the beaten egg to coat it and drain off the excess; then immediately set it in the hot oil. Fry the patties until they are golden brown on both sides.
Makes about thirty 2-inch patties. Source: The Jewish Holiday Cookbook by Gloria Kaufer Greene.
Shared and MM by Judi M. Phelps. jphelps@... and jphelps@...