Categories: Vegtables

Ingredients

• 1 large russet potato peeled and cut into 2--inch pieces (about 1/2 lb.)
• 1 tsp. salt
• 2 lbs. leeks, thinly sliced
• 4 large eggs, lightly beaten
• 1/2 cup matzo meal or fine dry breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 tsp. salt
• 3/4 tsp. 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.

5. makes 18 patties

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