Leek Confit Chremsels
Recipe By Ashira Mirsky
- Cooking and Prep: 2 h
- Serves: 6
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Contains:
Ingredients (7)
Leek Confit Chremsels
Start Cooking
Prepare the Leek Confit Chremsels
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Boil the potatoes and let cool.
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Put the leeks, garlic and salt in a small square dish and drizzle with olive oil. Bake on 350 degrees Fahrenheit for 45 minutes.
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Add the leek mixture to the mashed potato mixture and add some more salt to your liking. Add two eggs and refrigerate overnight.
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Make mashed potato patties and coat in veggie crumbs. Fry on each side and serve warm.
Note:
The batter can be made one to three days in advance and stored in the refrigerator, or the chremslach can be completely prepared in advance, frozen, and rewarmed.
Variation:
If you’re short on time, feel free to use instant mashed potatoes for a quick hack.
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