LEEK LATKES

Leek Latkes image

Provided by Joan Nathan

Categories dinner

Time 1h

Yield 16 large latkes

Number Of Ingredients 11

Ingredients

6 leeks (about 2 pounds)
2 tablespoons extra virgin olive oil, plus more for frying
1 large onion, peeled and diced
6 cloves garlic, or to taste, peeled and diced
4 shallots, peeled and diced
1/3 cup pine nuts
1/2 bunch cilantro (about 1 cup), diced
2 large eggs
1/3 cup Parmesan cheese
Salt and freshly ground pepper to taste
1/2 cup bread crumbs or matzoh meal, plus 1/3 cup for coating

Steps:

Cut leeks lengthwise, and wash them well to remove any grit. Dice the leeks, and either steam them or place them in boiling salted water for about 5 to 7 minutes, or until they are tender. Drain leeks well, pressing them in a dish towel to remove any excess water.
Heat oil in nonstick frying pan, and add onion, garlic and shallots. Saute until soft, about 5 minutes.
Heat oven to 350 degrees. Place pine nuts on a baking pan, and toast for a few minutes until evenly browned.
Place leeks, onion, garlic, shallots, pine nuts, cilantro, eggs and cheese in a mixing bowl, and blend well, adding salt and pepper to taste. Add about 1/2 cup bread crumbs, or enough to bind.
Take about 1/4 cup of the leek mixture, and make a patty 2 inches in diameter. Coat patty with bread crumbs, and repeat with remaining mixture.
Coat a nonstick frying pan thinly with remaining olive oil, and fry the patties for a few minutes on each side. (For cocktail-size patties, use 1 teaspoon of mixture.) Drain on paper towels.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 3 grams, TransFat 0 grams