Chicken and leek levivot
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
Ingredients
  • 4 large leeks, cleaned, dark green sections removed
  • 1 pound chicken breast, ground
  • 2 eggs, beaten
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon salt
  • few grinds of pepper
  • 1/2 teaspoon herbs or spices, such as dried thyme, fresh oregano, sweet paprika or cumin
  • vegetable oil
Directions
  1. Cut the leeks into 3-inch lengths.
  2. Boil the leeks in a large pot of well-salted water until softened, about 9 minutes; drain.
  3. Put all the ingredients (except the oil) in your meat grinder; grind into a large bowl.
  4. If you have purchased ground meat, pulse the softened leeks in a processor, then mix everything in a bowl.
  5. Using your hands, make patties, each about 3 inches wide and 1/2-inch thick.
  6. Pour oil to 1/2 inch deep in a large skillet; heat over medium-high heat to 350 degrees.
  7. Working in batches so as not to crowd the skillet, fry the patties on both sides without flattening or pressing down, until browned, about 4 minutes per side.
  8. Transfer to a paper towel-lined platter.
  9. Season with salt to taste.