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Leek and Meat Fritters

Leek and Meat Fritters

  • Prep

    10 m
  • Cook

    8 m
  • Ready In

    18 m
Dan

Dan

This is a recipe for Passover that is flavorful and delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Cut the white part of the leek stalks into 4 to 5 pieces each and cook uncovered in water until tender; drain. Grind, preferable in a meat grinder.
  2. In a large bowl, mix ground leeks with lamb and add eggs; mix well. Add matzo meal until mixture is stable but not too hard. If you added too much matzo meal, add another egg. Add salt, pepper and garlic.
  3. Form small patties and arrange on a tray to fry; optimal size of patties is bite size.
  4. In a large skillet, heat oil and pan fry until golden; serve hot or at room temperature.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

samantha
4

samantha

4/20/2008

After frying a test batch and adjusting seasonings, I used: 3 cloves minced garlic, 2 teaspoons (at least) salt, 1/2 teaspoon each black and white pepper, 1/4 teaspoon cayenne, 1 tablespoon garlic salt. With all those additions, they were okay but not great. Found it hard to fry them until cooked through without burning them (even though they were small), and ended up finishing them in the oven. Next time I might sautee the leeks with an onion for added flavor instead of boiling them.

CLIOHEARTS
3

CLIOHEARTS

8/26/2007

We had leftover leek to use up and I saw this recipe. They tasted like meatloaf patties... and just ok ones.

lruddy
2

lruddy

4/8/2007

Very popular!

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