Ingredients
- 6 large leeks
- white and light-green parts only
- washed well
- halved lengthwise and crosswise
- 2 eggs
- beaten
- 1/2 cup dried bread crumbs
- 1 teaspoon kosher salt
- Freshly ground pepper to taste
- 2 tablespoons canola oil
- 1 fresh lemon
- optional
Instructions
- Put the leeks in a large saucepan, cover with water and bring to a boil.
- Lower the heat and simmer until soft, about 30 minutes.
- Drain well.
- Wrap the leeks in a cloth and squeeze out excess moisture.
- Coarsely chop the leeks and place in a bowl.
- Stir in the eggs, bread crumbs, salt and pepper.
- Divide the mixture to form 8 patties that are about a 1/2 inch thick and 3 inches in diameter.
- Heat the oil in a large nonstick skillet over medium heat.
- Place the patties in the skillet and cook until browned and done, about 2 minutes per side.
- Serve cold with lemon juice squeezed over them, or serve hot without the lemon.
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