 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 large russet potato, peeled and cut into 2-inch pieces (about 1/2 pound) |
1 teaspoon salt |
2 pounds leeks, thinly sliced |
4 large eggs, lightly beaten |
1/2 cup matzo meal or fine, dry breadcrumbs |
1/3 cup grated parmesan cheese |
1 teaspoon salt |
3/4 teaspoon freshly ground pepper |
1/2 cup canola oil |
sour cream (optional) |
Directions:
1. Cook potato and salt in a Dutch oven in boiling water to cover 20 minutes or until tender; drain. Mash potato, and set aside.
2. Cook leeks in Dutch oven in boiling water to cover 3 minutes; drain.
3. Stir together potato, leeks, and next 5 ingredients. Chill 1 hour. Shape mixture into 18 patties.
4. Cook, in batches, in hot oil in a large skillet 2 minutes on each side or until golden brown. Serve immediately with sour cream, if desired.
|
|