> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/leek-and-cheese-patties/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Leek and Cheese Patties

Leek and potato patties with Bulgarian cheese that I bake in the oven instead of frying, and serve with tangy yogurt.

## What you need

- 4 large leeks
- 1 large potato
- 7 oz Bulgarian feta or regular feta
- 2 eggs
- 3–4 tbsp olive oil
- 5–6 tbsp matzo meal
- 1 tsp finely ground black pepper
- ½ tsp salt (or to taste)
- 2–3 tbsp olive oil (for greasing the parchment paper)

## 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.

Source: https://chefef.com/en-us/recipes/leek-and-cheese-patties/