I saw this recipe in the Fort Worth Star Telegram. The picture sold me. It showed some lightly-crisped golden brown patties on a bed of lettuce. So I read the story, saw that the dish was kind of a potato pancake, but a staple of the Passover Seder table.
We made the dish last night and it was yummie, but agreed as a family that it could use some additions, so here’s what you need and how to do it: 2 pounds of leeks; 2 large boiling potatoes (not russet) peeled; 3 large eggs, beaten; 3 tablespoons matzo meal; 8 strips of bacon; on-half cup of grated Romano or Parmesan cheese; salt and pepper; vegetable oil for frying.
1. Wash the leeks carefully, slicing them vertically to remove all of the grit. Dice the white base and the palest green part of the leaves. Parbroil for five minutes in salted water. Drain.
2. Fry the bacon. Slice into smaller pieces and set aside.
3. Boil the potatoes until they are soft. Drain and cool. Using a potato masher or food processor, mash the potatoes. Add leeks, blending them in well. Add eggs, matzo meal, cheese, bacon, salt and pepper to taste. Form mixture into approximately 12 patties.
4. Pour oil one-half inch deep in a heavy frying pan. When the oil reaches 375 degrees (medium high-ish), drop the patties into the oil, 2-3 per batch. Fry until golden brown on each side. Drain on paper towels.
We served the patties with sour cream to dip, and ketchup, as kind of a cross between potato pancakes/hash browns French fries. We added a side salad for diversity. That was our dinner while we watched pre-recorded Jimmy Fallon on The Tonight Show. The cakes were light, crisp outside texture and soft inside. Filling and tasty. Try them next time you want a casual family dinner.
We made the dish last night and it was yummie, but agreed as a family that it could use some additions, so here’s what you need and how to do it: 2 pounds of leeks; 2 large boiling potatoes (not russet) peeled; 3 large eggs, beaten; 3 tablespoons matzo meal; 8 strips of bacon; on-half cup of grated Romano or Parmesan cheese; salt and pepper; vegetable oil for frying.
1. Wash the leeks carefully, slicing them vertically to remove all of the grit. Dice the white base and the palest green part of the leaves. Parbroil for five minutes in salted water. Drain.
2. Fry the bacon. Slice into smaller pieces and set aside.
3. Boil the potatoes until they are soft. Drain and cool. Using a potato masher or food processor, mash the potatoes. Add leeks, blending them in well. Add eggs, matzo meal, cheese, bacon, salt and pepper to taste. Form mixture into approximately 12 patties.
4. Pour oil one-half inch deep in a heavy frying pan. When the oil reaches 375 degrees (medium high-ish), drop the patties into the oil, 2-3 per batch. Fry until golden brown on each side. Drain on paper towels.
We served the patties with sour cream to dip, and ketchup, as kind of a cross between potato pancakes/hash browns French fries. We added a side salad for diversity. That was our dinner while we watched pre-recorded Jimmy Fallon on The Tonight Show. The cakes were light, crisp outside texture and soft inside. Filling and tasty. Try them next time you want a casual family dinner.
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