Recipe by Orly Kaniel

Leek Patties

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Parve Parve
Easy Easy
6 Servings
Allergens

Savta Orly makes these delicious leek patties every year for Rosh Hashanah. Leeks are one of the simanim, the traditional symbolic foods we eat on Rosh Hashanah in the hopes of a good and sweet year to come. For more great cooking, watch Savta and Me!

Ingredients

Leek Patties

  • 3 long white leeks (the shortest the green part the better)

  • 3 eggs

  • (Some like to add 1 mashed potato to the mix)

  • 1/2 cup coarse Pereg Bulgur

  • 1 flat tablespoon Pereg BBQ Seasoning

  • 1/4 cup chopped Bowery Parsley, or 3 cubes Gefen Frozen Parsley

  • salt, to taste

  • pepper, to taste

  • 1 cup oil, or as needed for frying

Directions

Clean the Leeks

1.

Remove the dark green part from the top of the leeks and the bottom base part, and discard.

2.

Slice open the leeks in the middle lengthwise, wash thoroughly to remove any soil, and soak for three to four minutes with a drop of detergent or salt, then wash three times thoroughly.

3.

Chop leeks into one-to-two-inch slices, and place in a pot, add one cup of water, cover the pot with its lid and cook on a small flame for about five minutes until cooked. Remove from the fire, let it cool a bit, and pour into a strainer.

Prepare the Mixture

1.

In a bowl, mix the leeks with the bulgur wheat, seasoning, parsley, salt and pepper and eggs. Set aside for four to five minutes for the bulgur wheat to absorb the liquid. It should be medium wet, and not too dry.

To Fry

1.

Preheat a pan on medium flame. Pour in the oil.

2.

Fill a spoonful with the mix, shape it nicely with the spatula and slide it into the pan. Check the bottom after a couple of minutes, and flip to fry the other side. Remove and taste this first patty and adjust the spices in the mixture as needed, then go on to fry the rest of the mix. As you take them out of the frying pan, lay them on a tray padded with a couple paper towels to absorb the oil.

3.

You can serve right away, or freeze and serve for a happy Rosh Hashanah.

Tips:

You can also cook this leek mix as a big fried soufflé or small baked muffins.

Credits

Photography by Adena and Co

Leek Patties

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Chaya
Chaya
13 days ago

What can I use in place of the BBQ seasoning?

Chana Fox
Admin
Reply to  Chaya
12 days ago

Hi Chaya,
You can substitute that with a mixture of other spices – equal parts paprika, garlic powder, onion powder, with a pinch of cayenne. Or really, any spice you would like!
-Chana Tzirel from Kosher.com

Shani
Shani
13 days ago

Is that regular, raw bulgur?? (For those of us who don’t have that brand locally!)
Thanks.

Question
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Shani
Shani
Reply to  Chana Fox
7 days ago

Thanks! If only Amazon would deliver that to Israel 😉

Chana Fox
Admin
Reply to  Shani
1 day ago

Ahh I understand. I hope you are able to find it!

Anne Kellner
Anne Kellner
15 days ago

Can you give me tips on defrosting and reheating this dish if it is baked?

Chana Fox
Admin
Reply to  Anne Kellner
13 days ago

Hi Anna,
You can defrost these either by refrigerating them the night before or in the microwave if you’re short on time. To reheat, you can place them in an oven at 350F for 10-15 minutes.

I hope this helps!
-Chana Tzirel from Kosher.com