Source: Adapted by Ruth Reingold, from Gilda Angel, Sephardic Holiday Cooking, Decalogue Books,1986.

Yield: 4 servings plus - (depending how thick the patties are)

• 6 leeks, very well washed
• 2 pounds lean ground beef
• 4 eggs
• 1 tsp. salt
• 1/2 tsp. pepper
• Matza meal
• Olive oil

METHOD:

Clean leeks, cut into 1/2 inch pieces, disgarding roots and tough outer leaves. Put in microwave-proof bowl, and cook in microwave until tender. Mix pulp with beef, 3 eggs, salt, about 1/4 cup matza meal, and pepper. Beat remaining egg. Dip patties of beef mixture in egg, then in matza meal. Fry in oil until golden. Drain on paper towels. Can be served plain or with a tomato sauce.