Sephardic Leek Patties

Serves 4

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Trim the root and dark green parts of the leeks. Split down the middle and rinse under cold water. Cut into rings around ½ inch long and soak in a large bowl of cool water for 5 minutes.

Step 2

Do not pour out the water; rather, scoop the leeks from the water with your hands or a spider and transfer to clean dish towels. Blot to remove any excess water.

Step 3

Meanwhile, bring a small saucepan of salted water to a boil. Cook the potato for 7 to 10 minutes, or until fork-tender. Drain and allow to cool slightly.

Step 4

Transfer the potato to a large bowl and mash. Add the eggs, bread crumbs, salt, and leeks and combine.

Step 5

Heat around ¼ cup of vegetable oil in a large sauté pan over medium-high heat. Use your hands to form each pancake tightly, then gently place it in the oil. Flatten with the bottom of a spatula. Cook for 3 to 4 minutes on each side, until golden brown.

Step 6

Place on a wire rack on top of a baking sheet to cool. Immediately sprinkle with a pinch of salt. Serve with lemon wedges and fresh herbs, if desired.