Crisp on the outside with a creamy interior. The trick to a crisp exterior is to remove as much moisture from the cooked leeks as possible, so please don't skip the step after draining. Very mildly flavored. Serve with a dipping sauce of choice, if desired.

Recipe Summary

40 mins
50 mins
10 mins
4 leek patties


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Halve leek lengthwise and rinse under running water. Separate the layers to remove any sand. Cut each half down the centre and thinly slice.

  • Place leeks in a pot and add enough water so that leeks float but are not covered. Cover and bring to a boil. Reduce heat to a simmer and cook until tender, 25 to 30 minutes. Drain off excess water and return leeks to the pot.

  • Return the pot to the stove and simmer until all excess liquid has evaporated, stirring occasionally, 4 to 5 minutes. Transfer leeks to a bowl and add egg, bread crumbs, salt, and pepper. Divide into 4 equal portions.

  • Heat enough oil in a nonstick skillet to just cover the bottom. Heat on medium-high heat until oil shimmers. Use wet hands to form each portion into a 3-inch patty.

  • Place the patties into the hot skillet and cook for 2 to 3 minutes per side. Remove and place on a paper towel-lined plate. Serve warm.

Nutrition Facts

152 calories; protein 2.8g; carbohydrates 9g; fat 11.7g; cholesterol 46.5mg; sodium 352.3mg. Full Nutrition