Leek & Potato Fritters

Yields: 18 patties | Serves: 6 @ 3 each

1 large (about ½ pound) russet potato, peeled, cut into quarters.
1 clove garlic, peeled, quartered.
2 pound leeks, thinly sliced, white parts up to the green leaves, rinsed thoroughly, drained.
4 large eggs, lightly beaten
½ cup matzoh meal or fine dry unseasoned bread crumbs.
⅓ cup grated Parmesan cheese
Salt and freshly ground pepper - to taste
¼ cup canola oil
(garnish with sour cream- optional)

Place potato chunks and garlic in saucepan with salt and water to cover.
Cover with lid and simmer for 15-20 minutes, or until tender.
Add leeks, return to boil and cook extra 3 minutes.

Remove vegetables from heat, drain and coarsely mash.
Leave for 5 minutes to cool slightly.
Stir in eggs, matzoh (or breadcrumbs), cheese, salt and pepper.
Cool to room temperature, then chill for 1 hour.

Shape chilled mixture into 18 patties.

Heat oil in a large heavy skillet. Cook fritters in batches for 2-3 minutes on each side until golden.
Serve hot with optional sour cream.