Aharonis Pan-Sephardic Leek Latkes

1. 1

   Slice the leeks lengthwise and wash well to remove the grit.

2. 2

   Bring a large pot of water to a boil.

3. 3

   Add the salt and leeks and simmer for 5 minutes.

4. 4

   Remove and cool.

5. 5

   Dice the white and some of the green of the leeks into small pieces, about 1/2 inch thick.

6. 6

   Drain well, pressing the leeks in a dish towel to dry and remove any excesswater.

7. 7

   Heat 2 tablespoons of the oil in a frying pan and add the onions, garlic, and shallots.

8. 8

   Saute until soft, about 5 minutes.

9. 9

   Preheat the oven to 350 degrees.

10. 10

    Scatter the pine nuts on a baking sheet and toast in the oven for a few minutes, until evenly browned.

11. 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.

12. 12

    Add about 1/2 cup bread crumbs, or enough to bind the ingredients together.

13. 13

    Take about 1/4 cup of the leek mixture and form a patty 2 inches in diameter.

14. 14

    (For cocktail-size patties, use 1 heaping teaspoon of mixture.

15. 15

    This will make a lctke about 3/4 inch in diameter.)

16. 16

    Coat each patty with bread crumbs and repeat until all the batter is used up.

17. 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.

18. 18

    Drain on paper towels.

* Per serving · 4 servings · Values may vary.