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1
Slice the leeks lengthwise and wash well to remove the grit.
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2
Bring a large pot of water to a boil.
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3
Add the salt and leeks and simmer for 5 minutes.
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4
Remove and cool.
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5
Dice the white and some of the green of the leeks into small pieces, about 1/2 inch thick.
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6
Drain well, pressing the leeks in a dish towel to dry and remove any excesswater.
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7
Heat 2 tablespoons of the oil in a frying pan and add the onions, garlic, and shallots.
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8
Saute until soft, about 5 minutes.
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9
Preheat the oven to 350 degrees.
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10
Scatter the pine nuts on a baking sheet and toast in the oven for a few minutes, until evenly browned.
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11
Place the leeks, onions, garlic, shallots, pine nuts, cilantro, eggs, and cheese in a mixing bowl and blend well, adding salt and pepper to taste.
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12
Add about 1/2 cup bread crumbs, or enough to bind the ingredients together.
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13
Take about 1/4 cup of the leek mixture and form a patty 2 inches in diameter.
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14
(For cocktail-size patties, use 1 heaping teaspoon of mixture.
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15
This will make a lctke about 3/4 inch in diameter.)
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16
Coat each patty with bread crumbs and repeat until all the batter is used up.
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17
Coat a nonstick frying pan evenly with some of the remaining olive oil and fry the patties a few at a time, for 2 to 3 minutes on each side.
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18
Drain on paper towels.
