Potato Leek Patties

The same old potatoes that you’re used to, but just elevated.

The perfect appetizer for Passover chol hamoed lunch right here. Packed PACKED with flavor and insanely delicious.

• 2 lb potatoes, peeled (about 8 potatoes)

• 3 leeks, sliced

• 2 eggs

• 1 jalapeño, finely diced

• 1 carrot, peeled and grated

• 1/2 cup minced cilantro

• 2 cloves garlic, crushed

• 3 tbsp mayo

• 1/2 lemon, juiced

• 1 tbsp salt

• 1/2 tsp black pepper

• Oil

DIRECTIONS:

1. Start by boiling your potatoes in a pot of water until soft enough to mash.

2. Meanwhile, heat a pan to medium high heat and add 2 tbsp of oil. Sauté your leeks until brown and caramelized.

3. Place potatoes in a mixing bowl and mash using a potato masher. Add leeks. Let it sit until it cools down enough to handle.

4. Add eggs, jalapeño, grated carrot, cilantro, crushed garlic, mayo, lemon juice, salt and pepper. Mix to combine.

5. Heat a pan to medium high heat. Add enough oil to cover the surface. Form patties of about 3 tbsp and gently place in the hot oil. Do not make bigger patties since they might have a hard time cooking properly. The smaller the better.

6. Once the patty could release itself from the oil, flip and let it cook on the other side. Don’t force flip it.

7. Once nicely browned, transfer to a wire rack to cool.

For full video, click here.

Enjoy,

Guila