Leek and Meat Patties

Leek and Meat Patties Recipe - Delicious and Easy-to-Make

Preparation time: 45 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Leek and meat patties are a delicious and savory dish that combines the earthy flavor of leeks with the richness of ground beef. These patties are perfect for a hearty meal or a tasty appetizer.

History

Leek and meat patties have been a popular dish in many cultures for centuries. The combination of leeks and meat has been a staple in traditional European cuisine, particularly in countries like France and Germany. This recipe has been passed down through generations and has evolved to suit different tastes and preferences.

Ingredients

2 large bunches fresh leeks (about 8 medium size)
1 lb (454 g) lean ground beef
2 large eggs, beaten
0.25 cup matzo meal or matzo cake meal
1 tsp salt
0.25 tsp ground black pepper

For frying

0.5 cup matzo cake meal, for coating
vegetable oil
3 to 4 large eggs, beaten

How to prepare

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 thoroughly under cool running water to remove any grit.
Coarsely chop the leeks and place them in a saucepan with enough water to cover.
Simmer the leeks, covered, for 20 to 30 minutes, or until they are very tender.
Drain the leeks well and allow them to cool until they can be handled.
Squeeze out any excess liquid from the leeks using your hands.
Grind the leeks in a meat grinder or puree them coarsely using a food processor.
In a medium-sized bowl, combine the ground leeks with the ground beef, eggs, 0.25 cup of matzo meal, salt, and pepper.
Mix well using your hands or a fork. The mixture should be soft, but firm enough to be shaped into patties. Add more matzo meal if needed.
Shape the leek-meat mixture into small patties, approximately 2 inches wide and 0.5 inch thick. Coat each patty with cake meal to make shaping easier.
In a large skillet, heat oil that is about 0.25 inch deep over medium heat until it is hot but not smoking.
Dip each patty into the beaten egg to coat it, allowing any excess to drain off, then immediately place it in the hot oil.
Fry the patties until they are golden brown on both sides.

Variations

Add chopped herbs like parsley or dill to the meat mixture for extra flavor.
Substitute ground turkey or chicken for the ground beef for a lighter version of the patties.
Add grated cheese to the meat mixture for a cheesy twist.

Cooking Tips & Tricks

Make sure to thoroughly clean and drain the leeks to remove any grit before using them in the recipe.

- Use lean ground beef to keep the patties from becoming too greasy.

- Be careful not to overmix the ingredients, as this can make the patties tough.

- Fry the patties in batches to ensure they cook evenly and don't overcrowd the skillet.

Serving Suggestions

Serve the leek and meat patties hot with a side of mashed potatoes or a fresh green salad.

Cooking Techniques

Simmer the leeks until they are very tender to ensure they blend well with the ground beef.

- Coat the patties in cake meal before frying to create a crispy outer layer.

Ingredient Substitutions

Use breadcrumbs or almond meal instead of matzo cake meal for a gluten-free version of the recipe.

- Substitute ground lamb or pork for the ground beef for a different flavor profile.

Make Ahead Tips

You can prepare the leek and meat mixture ahead of time and refrigerate it until ready to shape and fry the patties.

Presentation Ideas

Serve the leek and meat patties on a platter garnished with fresh herbs or lemon wedges for a beautiful presentation.

Pairing Recommendations

Pair the leek and meat patties with a glass of red wine or a cold beer for a satisfying meal.

Storage and Reheating Instructions

Store any leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until heated through.

Nutrition Information

Calories per serving

Each serving of leek and meat patties contains approximately 250 calories.

Carbohydrates

Each serving of leek and meat patties contains approximately 10 grams of carbohydrates.

Fats

Each serving of leek and meat patties contains approximately 15 grams of fats.

Proteins

Each serving of leek and meat patties contains approximately 20 grams of proteins.

Vitamins and minerals

Leeks are a good source of vitamins A, C, and K, as well as minerals like iron and manganese. The addition of lean ground beef provides additional protein and iron.

Alergens

This recipe contains eggs and wheat (matzo cake meal), which may be allergens for some individuals.

Summary

Leek and meat patties are a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Leek and meat patties are a delicious and satisfying dish that combines the flavors of leeks and ground beef. With a crispy exterior and a tender interior, these patties are sure to be a hit at your next meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a rainy afternoon and I was rummaging through a box of old cookbooks in the attic when I stumbled upon a tattered recipe card for Leek and Meat Patties. The faded handwriting on the card indicated that it had been passed down from generation to generation in my family, but no one had made it for as long as I could remember.

Curiosity got the best of me, so I decided to give it a try. I gathered the ingredients listed on the card - leeks, ground meat, breadcrumbs, eggs, and a handful of herbs and spices - and set to work in the kitchen. As I chopped the leeks and mixed them with the ground meat, I couldn't help but feel a connection to my ancestors who had once prepared this dish with care and love.

The smell of the patties sizzling in the skillet filled the air, making my mouth water in anticipation. When they were finally ready, I took a bite and was transported back in time to a different era, where family recipes were treasured and passed down with pride.

As I savored the flavors of the Leek and Meat Patties, I knew that this recipe would become a staple in my own kitchen. I made it for special occasions and family gatherings, sharing the story of its discovery with anyone who would listen. Each time I prepared the dish, I felt a sense of connection to my roots and the generations of women who had come before me.

Over the years, I perfected the recipe, tweaking it here and there to suit my own taste. I added a dash of paprika for a little extra kick and experimented with different types of ground meat to see which one worked best. But no matter how many times I made the Leek and Meat Patties, the sense of wonder and awe I felt the first time I saw the recipe never faded.

Now, as I pass the recipe on to my own grandchildren, I can only hope that they will feel the same sense of wonder and connection that I did when I first discovered it. And who knows, maybe one day they will stumble upon a tattered recipe card in the attic and continue the tradition of making Leek and Meat Patties with love and care. After all, some recipes are meant to stand the test of time and be cherished for generations to come.