After posting a couple of complicated recipes with ingredients that most people can’t find, here is a simple recipe for leek patties, a Turkish specialty. The taxi driver’s wife gave this recipe to me, the same women who taught me how to make couscous. I like her recipes because she reminds me of Marcella Hazan, being very precise and authoritative in her instruction and leaving no room for doubt.
While photographing the leek cross sections my three year old son decided to add a little color. I think he has great potential as a food stylist.
Leeks have their origins in central Asia and the Mediterranean and have been used in Egypt and Rome from ancient times. This recipe comes from Turkey and is usually eaten with a squeeze of lemon juice.
2 kg leeks or about 3-4 leeks, roughly cut up green tough parts discarded
150-200 grams ground meat or 1-2 medium sized potatoes
Flour for dredging
Salt and pepper
Boil the leaks, and potatoes if using until they are soft. Chop them up finely and then wring them completely of water. Alternatively you can pulse them for a few second in the food processor and again, the squeeze all the excess water out of them. Combine them with the ground meat and salt and pepper. Make flat round patties, the thickness of a finger, about 1 cm. Dip the patties in flour and then the egg and fry in vegetable oil until golden brown, turning once.