These Leek and potato patties make delicious appetizers or an ideal side dish to accompany many meat dishes. This simple, easy and effortless recipe will have you making these in less than 20 minutes. Very traditionally made during Passover or Easter across the Middle East. Delicious moist and tenderly cooked till golden brown.
The three things that absolutely must be made in our home when leeks are in season are Leek and Potato Soup, Leek and Potato latkes and Leek and Potato Fritters. These are by far the most appreciated and devoured in our home. Now I have already shared with you my recipe for Healthy Leek and Potato Soup which I hope you will try soon. The fritters are another amazing creation similar to my Zucchini Fritter made with grated potatoes and leeks
Small little bite-size cakes that my kids pop into their mouth like snacks. Yup, no one's complaining about the veggies in there anymore! Can you guess where I'm headed..! Yes, it's a great place to sneak in some grated carrots, parsnips or... oh you get the point.
Now I will be honest and tell you that I am lucky when it comes to my kids eating their veggies. My kids do appreciate veggies. Yup, you must see them enjoy Broccoli.. !!
So I usually will tell them what's in and if they happen to dislike something we leave it for the moment until we try again next time. That's my way to approach it especially because kids' taste buds are changing all the time so what they dislike today may just be a big fancy six months later.
About these patties
These do not take long to make and are the perfect side with any main course. In fact, I like to boil the potatoes ahead of time or the previous day and leave them in the fridge. Using a day old potatoes makes them easier to work with.
Leeks are from the onion family, but without the sharp pungent taste. Once cooked, it really shrinks down to 1/10 of its original volume. You can adjust the ratio of leeks to potato. If you like leeks, add more and they will be very tasty.
If you are making these for guests, you can form the patties up to two days ahead of time and leave them in the fridge. On the day of the event, you can pan-fry these hot and ready to go.
Ingredients and substitutes
- Leeks – If you are not used to eating leeks, they usually have a light taste of onion and garlic, but much less pungent with an almost slight sweetness. We usually use only the white and light green parts for the soup. But, the dark green parts are edible and can be added to your soup broth or stockpot.
- Potatoes - I always use potatoes, but if you prefer you can also use sweet potatoes.
- Onion and garlic - I know leeks are from the onion and garlic family, and yet, believe it or not, onion and garlic do add a ton of flavor. And yes, do not skip on sautéing them first. I prefer the taste of sautéed onions and garlic over raw ones.
- Bread Crumbs - These take any extra moisture from the leeks making sure they do not fall apart on you.
- Parmesan - I KNOW not very traditional, but I absolutely love that little zing and nutty flavor that Parmesan adds to this. Probably one of the reasons why Ziv goes around telling people his wife makes the best leek and potato patties. Ha! Now, if you want to keep them kosher, you may want to keep the parmesan out.
- Cilantro /Parsley - I think traditionally most people use parsley - but being Indian born I love the pungent flavor of cilantro over parsley, so often I will switch parsley.
Ratio - leek potato patties or leek patties
Below I have given you a 1:1 ratio of Leeks to potatoes, which is 2 cups cooked leeks and 2 cups cooked potatoes. And yet, you can use more or less of either leeks or potatoes based on your preference. If you find that, when cooked, the leeks it's 3, not 2 cups - don't worry - go ahead and add them in. The recipe is quite forgiving. Don't forget to also adjust the seasonings accordingly.
Step by step instructions (pin)
Clean & chop veggies
- Split leek lengthways.
- Wash under running water to get all the grit out.
- Drain excess liquid and chop fairly thin.
- Peel and chop potatoes into small cubes.
- Chop onion and garlic fairy thin.
Cook veggies
- Leeks can be cooked in the microwave for 3 minutes, then drain to remove excess liquid.
- Or, saute onions and garlic in 1 tbsp oil, then add leeks and saute for about 3 minutes until limp.
- Potatoes can be boiled in water for 3 minutes or in the microwave for 3 to 5 minutes.
Assemble
- In a bowl - mash cooked potatoes.
- combine cooked leeks, onions, garlic, salt, and pepper.
- Stir well to combine - then, add remaining dry ingredients - Parmesan, nutmeg, bread crumbs, cumin, and cilantro.
- Stir well to combine - taste for seasoning - if necessary add salt or pepper now.
- Lastly, add beaten egg - combine well again.
- To make patties - form a ball with your hands then flatten. Shape sides. You can also mold them into shapes like start or squares to get the kids excited.
- Set aside - you can leave these in the fridge wrapped with cling wrap for about 2 days - until you are ready to serve.
Cook the Patties
- Add 2 tbsp oil to a saute pan - over medium-high heat.
- Place the patties in hot oil and shallow fry.
- Cook on each side for about 3 minutes until golden brown.
- Serve hot!
Frequently asked questions
If you chop the leeks too thick or have too many lumps in the potatoes it will be too bulky to shape them into patties. You can try roughly chopping thru them again. Alternatively, you can also give it a few pulses in the food processor.
I like to use the light green and a little of the dark green but not the very top thick green part. Chop them fine and cook them until cooked thru.
There is no need for egg in this recipe. In fact, the egg will make a soft consistency which will be hard to form into shapes. The mashed potato is a very good binder so you should have no issues with forming the patties.
My kids eat these with ketchup. We often add them into our burger bread for sandwiches. I love using a side of sour cream or yogurt dip(try my yogurt dip shared with my carrot zucchini fritters)
Absolutely, try Swiss chard, spinach, collard greens instead of leeks
There is so many of our everyday fresh produce that works great with patties, fritter or cakes. Try my
Carrot Zucchini Patties
Tuna Potato Patties
Kidney Beans Swiss Chard Patties
Vegan Kidney Burgers
Leek Potato Patties
Tuna Patties
Potato Latkes or
Minced chicken Patties
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Leek and Potato Patties - Leek Potato Cakes
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Ingredients
- 5 cups (450 g) Leek chopped
- 2 cups (400 g) Potatoes chopped
- ½ cup (½ cup) Onion chopped
- 1 clove (1 clove) Garlic chopped
- 1 tsp (1 tsp) Salt
- 1 (1 ) Egg large
- ¼ tsp (0.25 tsp) Nutmeg
- ¼ tsp (0.25 tsp) Cumin
- ¼ tsp (0.25 tsp) Pepper
- 2 tbsp (2 tbsp) Breadcrumbs
- 2 tbsp (2 tbsp) Parmesan optional
- ½ cup (0.5 cup) Cilantro or parsley chopped
- 4 tbsp (60 ml) Canola or olive oil for shallow frying
Instructions
Clean & Chop Veggies
- Split leek lengthways,
- Wash under running water to get all the grit out,
- Drain excess liquid and
- Chop fairly thin
- Peel and chop potatoes into small cubes.
- Chop onion and garlic fairy thin
Cook Veggies
- Leeks can be cooked in the microwave for 3 minutes then drain to remove excess liquid Or
- Saute Onions and garlic in 1 tbsp oil then add leeks and saute for about 3 minutes until limp
- Potatoes can be boiled in water for 3 minutes or in the microwave for 3 to 5 minutes.
Assemble
- In a bowl - mash cooked potatoes
- combine cooked leeks, onions, garlic, salt, and pepper.
- Stir well to combine - then add remaining dry ingredients - Parmesan, nutmeg, bread crumbs, cumin, cilantro
- Stir well to combine - taste for seasoning - if necessary add salt or pepper now.
- Lastly, add beaten egg - combine well again
- To make patties - foam a ball with your hands then flatten. Shape sides. You can also mold them into shapes like start or squares to get the kids excited.
- Set aside - you can leave these in the fridge wrapped with cling wrap for about 2 days - until you are ready to serve
Cook the Patties
- Add 2 tbsp oil to a saute pan - over medium-high heat.
- Place the patties in hot oil and shallow fry
- Cook on each side for about 3 minutes until golden brown.
- Serve hot!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Denise
Oh these look so good! Like pure comfort food for me. My husband loves potatoes and leeks together so I've got to try these soon. I like that you can eat them as a side dish. Do you have a potato & leek soup recipe too? I'll have to go look. Great post!
Veena Azmanov
Thanks Denise. I think he will love this and yes I do have a potato and leek soup too.