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3 to 4 stalks of leek ( green and white parts)
Wash, slice and parboil leeks (green parts too) 15 minutes or until tender (not mushy). Drain off all the water and squeeze the leeks to remove as much liquid as possible.
Chop very fine in a food processor. Combine with the meat, salt and pepper.
Moisten hands and shape into oval patties, dip in beaten eggs, slide from your hands into pan, fry until golden brown.
It is also possible to dip in eggs then in matzo meal (or flour) but then you obtain heavier patties.
Poster's Notes:
My Sephardic grand mother used ground meat, my Mom makes it with chicken. A combination of both is possible too.
There is a similar recipe in the archives using matzo meal and eggs in the mixture. The mass in heavier, and the taste different.
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
1 pound ground meat (we prefer ground chicken breast)
2 eggs beaten
1 tsp. (or less) salt
Black pepper, to taste
Oil to fry
A popular Balkan Sephardic dish, served cold or reheated, for lunch after the Seder night, always with a lemon wedge.