Leek and Cheese Patties

How I make it

Make the Mixture

1. Clean the leeks well and cut them into 4-inch lengths (cut each stalk into 2-3 equal pieces). Put them in a deep pot.

2. Peel the potato and add it to the pot. Fill with water to cover and bring to a boil.

3. Lower the heat and cook until the potato is soft. When it is soft, the leek has softened too.

4. Transfer the leeks and potato to a colander and drain for about 1 hour, until most of the cooking liquid has run off.

5. Transfer to a food processor fitted with the blade and process to a uniform mixture.

6. Add the cheese and pulse a few times, until distinct crumbles of cheese remain.

7. Transfer to a bowl, add the eggs, matzo meal, salt, pepper and 3-4 tablespoons olive oil, and mix well. The mixture should be soft but not runny.

Shape and Bake

1. Heat the oven to 375°F. Line a baking sheet with parchment paper and grease it with 2-3 tablespoons olive oil, using your hands.

2. With wet hands, shape the mixture into patties about the size of a ping-pong ball and place them on the greased parchment.

3. Bake for about 20 minutes, until the tops of the patties turn a deep golden color.

4. Serve with tangy yogurt.

What I've learned

• The potato is my signal: when it is soft, the leek is ready too.