For frying Edit
- To clean the leeks, cut off and discard the roots and all but 1 to 2 inches of the green tops.
- Slice the leeks in half lengthwise and rinse them very well under cool running water to remove any grit.
- Coarsely chop the leeks and put them in a saucepan with water to cover.
- Simmer them, covered, for 20 to 30 minutes, or until they are very tender.
- Drain the leeks well; then cool them until they can be handled.
- Use your hands to squeeze out all the excess liquid.
- Grind the leeks in a meat grinder (or very coarsely puree them with a food processor).
- In a medium-size bowl, combine the leeks with the ground beef, eggs, ¼ cup matzo meal, salt, and pepper.
- Use your hands or a fork to blend them well. The mixture should be soft, but firm enough to be molded into patties. Add more matzo meal, if necessary.
- Form the leek-meat mixture into small patties about 2 inches wide and ½-inch thick, coating each with cake meal to make it easier to shape.
- In a large skillet, over medium heat, heat oil that is about ¼-inch deep until it is hot but not smoking.
- Dip each patty into the beaten egg to coat it and drain off the excess; then immediately set it in the hot oil.
- Fry the patties until they are golden brown on both sides.