Gil Marks' Keftes de Prassa

Step 1

Halve the leeks lengthwise.

Step 2

Slice the halved leeks thinly.

Step 3

Rinse the sliced leeks thoroughly.

Step 4

Bring a large pot of lightly salted water to a boil. Add the leeks, cover, reduce heat to low, and simmer until very tender, about 20 minutes.

Step 5

Drain the leeks and let cool. Squeeze out excess liquid.

Step 6

In a large bowl, combine the leeks, potatoes, and matzo meal.

Step 7

Add the eggs, 1 tbsp of oil, garlic, salt, pepper, and additional seasoning (if using). If the mixture is too soft to form patties, add a little more matzo meal or form the loose mixture into clumps and dredge them in matzo meal or bread crumbs to flatten.

Step 8

For each patty, shape 3-4 tbsp of leek mixture into an oval 2 1/2 inches long, 1 inch wide, and 1/2 inch thick, with tapered ends (like a football).

Step 9

In a large skillet, heat about 1/2 inch oil over medium-high heat till hot enough for frying. Fry the patties in batches, turning once, until golden brown on both sides-- about 3 minutes per side.

Step 10

Drain the fried patties on paper towels.

Step 11

Serve hot or at room temperature, accompanied, if desired, with the lemon wedges.