Leek Patties

This is a great addition to any meal. Full of mint (na’na), parsley and lemon – yummy!!

Ingredients:

• 3-4 leeks, white part only
• 1 medium- large (or 2 small- medium) potatoes, peeled
• handful of “flat-leaf”  parsley chopped
• handful of mint (na’na) chopped
• 2 eggs
• breadcrumbs
• salt to taste
• lemon juice

Preparation:

1. Peel potatoes, and cut into chunks
2. Cut off green part of leeks, cut off stem and outer leaf, and then slice lengthwise down the middle. Then slice into very small pieces.
3. Place in large bowl of water with a bit of vinegar or coarse salt, and let stand for half an hour; this is in order to remove any sand that may be clinging to the leeks. Rinse well.
4. In a pot, put the chunks of potatoes, and the sliced leeks. Fill with water and add a teaspoon of salt.
   • This can also be done in the microwave oven, in a covered microwave cooking dish. Either way, cook till potatoes and leeks are soft.
5. Pour cooked potatoes and leeks into strainer and let drain till all water is removed.
6. Into a big bowl put the drained cooked potatoes and part of the cooked leeks. Leave some of the cooked leeks aside.  With an electric blender (“magic wand”), blend the cooked potatoes and part of the cooked leeks. Blend until there are hardly any pieces. Return the leeks that you removed (the ones that you didn’t blend).
7. Add two eggs, chopped parsley, chopped mint (na’na), a splash of lemon, enough breadcrumbs so that you can form patties (ktsitsot), and salt to taste.
8. Form small patties, and coat both sides with breadcrumbs.
9. Fry in non-stick frying pan in hot canola oil.  When deep golden brown on both sides, remove from pan.
10. Squeeze lemon juice on all the patties.
11. Place on serving dish and sprinkle with chopped parsley and chopped mint.
12. Serve with sliced lemon on side.