Leek & Meat Patties
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Leek & Meat Patties
  Meat    Patties    Beef    Passover    Jewish    Leeks  
Last updated 6/12/2012 1:21:49 AM. Recipe ID 54190. Report a problem with this recipe.
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      Title: Leek & meat patties
 Categories: Beef, Passover, Jewish, Sephardic
      Yield: 30 Patties
      2 lg Bunches fresh leeks; (about
           8 medium size)
      1 lb Lean ground beef
      2 lg Eggs; beaten
    1/4 c  Matzo meal or
           Matzo cake meal
      1 ts ;salt
    1/4 ts Ground black pepper

-------------------------FOR FRYING------------------------------
    1/2 c  Matzo cake meal; for
           Vegetable oil
      3    To 4 large eggs; beaten
  To clean the leeks, cut off and discard the roots and all but 1 to 2
  inches of the green tops.  Slice the leeks in half lengthwise and
  rinse them very well under cool running water to remove any grit.
  Coarsely chop the leeks and put them in a saucepan with water to
  cover. Simmer them, covered, for 20 to 30 minutes, or until they are
  very tender.
  Drain the leeks well; then cool them until they can be handled. Use
  your hands to squeeze out all the excess liquid. Grind the leeks in a
  meat grinder (or very coarsely puree them with a food processor).
  In a medium-size bowl, combine the leeks with the ground beef, eggs,
  1/4 cup matzo meal, salt, and pepper. Use your hands or a fork to
  blend them well. The mixture should be soft, but firm enough to be
  molded into patties.  Add more matzo meal, if necessary.
  Form the leek-meat mixture into small patties about 2 inches wide and
  1/2-inch thick, coating each with cake meal to make it easier to
  shape. In a large skillet, over medium heat, heat oil that is about
  1/4-inch deep until it is hot but not smoking.  Dip each patty into
  the beaten egg to coat it and drain off the excess; then immediately
  set it in the hot oil. Fry the patties until they are golden brown on
  both sides.
   Makes about thirty 2-inch patties.  

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Recipe ID 54190 (Apr 03, 2005)

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