Rosh Hashanah is the birthday of the universe, and it’s celebrated as the head of the Jewish year. Rosh Hashanah feasts traditionally include beets, apples dipped in honey, dates, leek, pomegranates as well as other foods that symbolize our wishes for a sweet year.
Last year, on Rosh Hashanah, I took it upon myself to upgrade the leek.
I love leeks. It’s a vegetable that I don’t think gets the respect it deserves. The leek in Rosh Hashanah feast’s table is always so neglected and , raw, without shape, without taste – it sucks to see it, and it’s even worse to taste it.
I began my research online in search leek’s recipes. I did not like the recipes I found. all of the recipes I found add the leek, the queen of the dish, celery or parsley, which naturally overshadow the leek with their flavor and taste. I also didn’t like that everyone was adding potatoes into this patty. It’s true that it doesn’t overshadow the leek in its taste or flavor, but why is there a tendency to push a potato into everything even when it doesn’t really needed?
So I decided to go with my heart (so dramatic) and I invented these leek patties. Everyone loved them!! So now, right before Rosh Hashanah I’m sharing this recipe with you.
Ingredients
3 big leeks
2 eggs
Half a cup of spelled flour
Olive oil for frying
Half a cup of breadcrumbs
salt to taste
Preparation
1. Cut the leeks lengthwise, wash well, and slice thinly
2. Put the leeks in a pot with hot water and cook them until all the water evaporates completely. It takes time, it doesn’t require too much work from us at all but it stinks up the house a bit – but it’s worth it!
3. Drain the leeks well using a strainer and transfer to a bowl.
4. Add half a cup of spelled flour, season with salt, mix well and taste. After we taste it, add eggs and mix well.
5. Put the mixture in the refrigerator to rest and solidify
6. Heat the olive oil in a pan
7. Make patties from the mixture and deep them with breadcrumbs both sides and fry it on both sides until golden (about 2 minutes per side)
Notes
– If after the mixture has been in the fridge you feel that it is not cohesive enough, you can add more spelled flour in moderation
– You can use all purpose flour, but you will probably have to put more in the beginning, because all purpose flour absorbs less moister than spelled flour
– Before adding the eggs, you can add any spice you like: coriander, parsley, garlic, etc. I didn’t add it because I wanted that the leek will be the star and not have an ingredient that would overshadow it in taste.
It’s may sound complicated but it’s really not!!
Did you like this recipe? Do you have any questions? Write me here in the comments section! Happy Rosh Hashanah!!
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