Leek Kofta

Ingredients

• 6 large leeks, white and light-green parts only, washed well, halved lengthwise and crosswise
• 2 eggs, beaten
• ½ cup dried bread crumbs
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 2 tablespoons canola oil
• 1 fresh lemon, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    267 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 7 grams protein; 93 milligrams cholesterol; 752 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Put the leeks in a large saucepan, cover with water and bring to a boil. Lower the heat and simmer until soft, about 30 minutes. Drain well. Wrap the leeks in a cloth and squeeze out excess moisture.
2. Coarsely chop the leeks and place in a bowl. Stir in the eggs, bread crumbs, salt and pepper. Divide the mixture to form 8 patties that are about a 1/2 inch thick and 3 inches in diameter.
3. Heat the oil in a large nonstick skillet over medium heat. Place the patties in the skillet and cook until browned and done, about 2 minutes per side. Serve cold with lemon juice squeezed over them, or serve hot without the lemon.

About 1 hour