Leek Patties

👨‍🍳 Method

For the Meatball mix

1. 1
   Cook the leek in boiling water briefly, and drain well.

   ⚙ Cooking in salted waterStovePotColander
2. 2
   Grind the leek in a food processor.

   ⚙ Grinding in a Food ProcessorFood processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3. 3
   Mix the ground meat with the leek, eggs, flour and salt until evenly combined.
4. 4
   With wet hands, shape patties the size of golf ball.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

To assemble

1. 5
   Heat the pan over medium heat and drizzle the olive oil over it.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 6
   Fry the meatballs 4–5 minutes per side, until they are golden.

   Stove

   💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
3. 7
   Transfer to paper towels.

   Paper towels
4. 8
   Serve lukewarm, with lemon wedges.