Leek Kofta

Name: Leek Kofta
Total time: 1 h
Yield: Four servings
Cuisine: middle eastern
Ingredients: 6 large leeks, white and light-green parts only, washed well, halved lengthwise and crosswise; 2 eggs, beaten; 1/2 cup dried bread crumbs; 1 teaspoon kosher salt; Freshly ground pepper to taste; 2 tablespoons canola oil; 1 fresh lemon, optional

Recipe from Leon Alcalai

Adapted by Molly O'Neill

Total Time: About 1 hour
Rating: 4(9)
Comments: Read comments

Featured in: Pan Israeli

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Ingredients

Yield:Four servings

6large leeks, white and light-green parts only, washed well, halved lengthwise and crosswise
2eggs, beaten
½cup dried bread crumbs
1teaspoon kosher salt
Freshly ground pepper to taste
2tablespoons canola oil
1fresh lemon, optional

Ingredient Substitution Guide

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Preparation

Step 1
Put the leeks in a large saucepan, cover with water and bring to a boil. Lower the heat and simmer until soft, about 30 minutes. Drain well. Wrap the leeks in a cloth and squeeze out excess moisture.
Step 2
Coarsely chop the leeks and place in a bowl. Stir in the eggs, bread crumbs, salt and pepper. Divide the mixture to form 8 patties that are about a ½ inch thick and 3 inches in diameter.
Step 3
Heat the oil in a large nonstick skillet over medium heat. Place the patties in the skillet and cook until browned and done, about 2 minutes per side. Serve cold with lemon juice squeezed over them, or serve hot without the lemon.