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Fried Leek Cakes With Horseradish Mayonnaise (Sephardic)

Fried Leek Cakes With Horseradish Mayonnaise (Sephardic) is a cakes recipe made with Leeks, Scallions Diced, Sheets Matzo, Eggs Lightly Beaten, and Fresh Italian Parsley Patted Dry. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 lb
• 10
• 4
• 3
• 1/2 cup
• Additional Eggs Beaten For Coating

Method (preview)

1. 1

   Lemon wedges, to serve Horseradish Mayonnaise

2. 2

   Cut off and discard the roots and green parts of the leeks.

3. 3

   Cut the remaining leek whites in half, lengthwise, then slice across into small pieces.

4. 4

   Soak in cold water to get rid of the grit.

5. 5

   Rinse well.

6. 6

   You'll have about 6 cups diced leeks.

7. 7

   Bring the leeks to a boil in lightly salted water.

8. 8

   Reduce heat, simmering until the leeks are very soft, about 20 minutes.

9. 9

   Drain, cool and squeeze all the water out.

10. 10

    At this point, you'll have about 2 cups cooked leeks.

11. 11

    Add the diced scallions to the leeks.

12. 12

    Soak the matzo in water very briefly, just to soften.

13. 13

    Squeeze the moisture out.

14. 14

    Mix with the leeks, eggs, salt, pepper and parsley.

15. 15

    Form the mixture into fritters.

16. 16

    Heat oil to the depth of about 1 inch in a skillet, and fry patties until golden brown on both sides, turning once and being careful not to crowd the pan.

17. 17

    Transfer to paper towels to drain.

18. 18

    Serve with lemon wedges and Horseradish Mayonnaise.

19. 19

    In a small bowl, mix all the ingredients together.