Cut green leaves off leek and use in another
recipe. Clean stalks by putting in water bath several times until
no sand shows. Cut each stalk into 4-5 pieces and cook uncovered in
water until tender. Drain. Grind, preferably in meat grinder and not
in Magimix or Cuisinart because it will be too fine.
Mix ground leeks with meat, add eggs and matzo meal until mixture
is stable but not too hard. If you added too much matzo meal, you
can add another egg. At this stage, my uncle usually adds Parmesan
cheese (heaven forbid), but I learned that it is even beter without
it. Add seasoning to taste and remember, Israeli readers, if the meat
is already "mouchshar, go gentle on the salt.
Form small patties, arrange on a tray and fry. Optimal size of patties
is bite size (about 1/2 a credit card). Fry.
Can be served cold or hot. Traditionally this dish is served at room
temperature on the day after the seder, and garnished with lemon slices.
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