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Parve
Easy
30 m
Diets 
These patties are inspired by my sister-in-law Malka’s Grandma Susie’s recipe that she makes for Rosh Hashanah every year. Although she was nervous they wouldn’t turn out as well using frozen leek, I reassured her they would be great. And they are!
Yield: 24 mini patties
1 medium (6-ounce) russet potato, peeled and quartered
1 cup Beleaves Diced Leek, defrosted and squeezed in a towel to release excess water
2 eggs
2 tablespoons Beleaves Flour
3/4 teaspoon salt
1/8 teaspoon allspice
1/2 cup oil, such as Gefen Canola Oil, for frying
Place the potato and leek in a food processor fitted with the S blade. Pulse until finely chopped but not fully smooth, about 15 seconds. Add the eggs, flour, salt, and allspice, then pulse another few times just to combine.
Heat a skillet over medium heat with 1/4 cup of oil.
Once the oil is hot, drop tablespoonfuls of the mixture into the frying pan.
Fry until golden, then flip and fry until the other side is golden.
Drain on paper towels.
Repeat the process with the remaining mixture, adding more oil as needed.
Sponsored by Beleaves
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Can you make this recipe as a kugel instead of frying? I generally don’t fry foods.
what if we use fresh leeks how many should we use
I would use 1 cup of diced fresh leeks.