These leek, potato, and feta pancakes make the perfect addition to the Hanukkah table, but they're hard to resist any time of year, for any reason.
Author: Katherine Martinelli
Recipe Type: Appetizer
Cuisine: Kosher, Sephardic
Yield: Makes about 30 pancakes
½ pound potatoes, peeled and quartered
5-6 leeks (white and light green parts), trimmed and cleaned
½ teaspoon cumin
½ cup crumbled feta or Bulgarian cheese
Salt and pepper
Vegetable or canola oil, for frying
Boil and mash the potatoes (or use 1 cup leftover mashed potatoes). Put in a mixing bowl and set aside.
Boil the leeks until very soft, 20 to 30 minutes. Drain and allow to cool fully. Squeeze out as much liquid as possible, then mix in food processor until smooth (or chop finely by hand).
Add the leeks to the potatoes and along with the cumin, feta and egg. Season with salt and pepper. Mix together thoroughly with your hands until fully combined (the mixture will be quite moist, but you should still be able to form small pancakes).
Form into small patties. Heat oil in a large skillet until very hot and fry the patties until golden brown on both sides. Transfer to a paper towel-lined plate.
Serve immediately with sour cream, if you like. Alternately, keep warm in a 200F oven (but they're really best right away).
Gluten free, Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/leek-potato-and-feta-pancakes/