{
  "attribution": {
    "required": true,
    "text": "ChefEf (chefef.com)",
    "url": "https://chefef.com/en-us/recipes/leek-and-cheese-patties/",
    "instructions": "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."
  },
  "id": "leek-and-cheese-patties",
  "locale": "en-us",
  "url": "https://chefef.com/en-us/recipes/leek-and-cheese-patties/",
  "title": "Leek and Cheese Patties",
  "summary": "Leek and potato patties with Bulgarian cheese that I bake in the oven instead of frying, and serve with tangy yogurt.",
  "categories": [
    "vegetables",
    "starters"
  ],
  "holidays": [],
  "kashrut": "dairy",
  "diet": [
    "vegetarian"
  ],
  "time_minutes": {
    "prep": 30,
    "cook": 50,
    "rest": 60,
    "total": 140
  },
  "yield": {
    "amount": 24,
    "unit": "medium patties"
  },
  "ingredient_groups": [
    {
      "items": [
        {
          "quantity": 4,
          "item": "large leeks",
          "text": "4 large leeks"
        },
        {
          "quantity": 1,
          "item": "large potato",
          "text": "1 large potato"
        },
        {
          "quantity": 7,
          "unit": "oz",
          "item": "Bulgarian feta or regular feta",
          "text": "7 oz Bulgarian feta or regular feta"
        },
        {
          "quantity": 2,
          "item": "eggs",
          "text": "2 eggs"
        },
        {
          "quantity": [
            3,
            4
          ],
          "unit": "tbsp",
          "item": "olive oil",
          "text": "3–4 tbsp olive oil"
        },
        {
          "quantity": [
            5,
            6
          ],
          "unit": "tbsp",
          "item": "matzo meal",
          "text": "5–6 tbsp matzo meal"
        },
        {
          "quantity": 1,
          "unit": "tsp",
          "item": "finely ground black pepper",
          "text": "1 tsp finely ground black pepper"
        },
        {
          "quantity": 0.5,
          "unit": "tsp",
          "item": "salt",
          "note": "or to taste",
          "text": "½ tsp salt"
        },
        {
          "quantity": [
            2,
            3
          ],
          "unit": "tbsp",
          "item": "olive oil",
          "note": "for greasing the parchment paper",
          "text": "2–3 tbsp olive oil"
        }
      ]
    }
  ],
  "step_groups": [
    {
      "title": "Make the Mixture",
      "steps": [
        "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.",
        "Peel the potato and add it to the pot. Fill with water to cover and bring to a boil.",
        "Lower the heat and cook until the potato is soft. When it is soft, the leek has softened too.",
        "Transfer the leeks and potato to a colander and drain for about 1 hour, until most of the cooking liquid has run off.",
        "Transfer to a food processor fitted with the blade and process to a uniform mixture.",
        "Add the cheese and pulse a few times, until distinct crumbles of cheese remain.",
        "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."
      ]
    },
    {
      "title": "Shape and Bake",
      "steps": [
        "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.",
        "With wet hands, shape the mixture into patties about the size of a ping-pong ball and place them on the greased parchment.",
        "Bake for about 20 minutes, until the tops of the patties turn a deep golden color.",
        "Serve with tangy yogurt."
      ]
    }
  ],
  "tips": [
    "The potato is my signal: when it is soft, the leek is ready too."
  ],
  "updated": "2026-10-12"
}