Description
Crisp-edged vegetarian leek patties with tender sweet leeks, Parmesan, herbs, and lemon.
Ingredients
2 pounds leeks, white and light-green parts
2 large eggs
3/4 cup panko breadcrumbs
1/4 cup finely grated Parmesan
2 tablespoons chopped parsley
1 small garlic clove, finely grated
1 teaspoon lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Olive oil, for pan-frying
Instructions
1. Slice and wash the leeks thoroughly. Sauté them in 1 tablespoon olive oil with a pinch of salt until very tender, 12–15 minutes.
2. Cool briefly, then press the leeks dry in a sieve or clean kitchen towel.
3. Mix leeks with eggs, panko, Parmesan, parsley, garlic, lemon zest, salt, and pepper. Rest 5 minutes.
4. Shape into 12 small patties.
5. Pan-fry in a shallow layer of olive oil over medium heat for 3–4 minutes per side, until golden and set.
6. Drain briefly and serve warm with lemon wedges.
Notes
Drain the leeks well for the crispiest patties.
Work in batches so the skillet is not crowded.
Nutrition
- Serving Size: 3 patties
- Calories: 190 kcal
- Sugar: 3g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg