From Linda Cicero’s Cook’s Corner Column
Sephardic Leek Patties
2 pounds leeks
2 large potatoes, peeled
3 large eggs
Salt and pepper
1/2 cup grated Romano or feta cheese
Vegetable oil for frying
Wash the leeks carefully, slicing them vertically to remove all of the grit. Dice the white base and part of the green leaves. Parboil in salted water for 5 minutes. Drain.
Boil the potatoes until soft. Drain and cool. Mash the potatoes. Add the leeks, blending them in well. Add the eggs, salt and pepper to taste and the cheese. Blend well. Form into 12 patties.
Heat some oil in a heavy frying pan. When it sizzles (375 degrees), add the leek patties and fry until golden brown on each side. Drain on paper towels. Serve immediately. Makes 12 patties.
Per patty: 100 calories (20 percent from fat), 2.3 g fat (1 g saturated, 0.7 g monounsaturated), 50 mg cholesterol, 4.4 g protein, 16.3 g carbohydrates, 2 g fiber, 75 mg sodium.