4 large leeks, whites & tender green part only
1/2 cup matzo meal
Light olive oil or canola oil
salt & freshly ground black pepper to taste
Slice the leeks crosswise into 2 inch lengths and cut each piece lengthwise in quarters. Rinse very well in a bowl of cold water and drain. If the leeks are very sandy you’ll have to rinse them in two or three changes of water.
Put the cleaned leeks into a saucepan and add cold water just to cover and a little salt. Bring to a boil, reduce to a simmer and cook for a few minutes until the leeks are soft. Drain the leeks in a colander and, when cool enough to handle, gently squeeze out the excess water.
Place the eggs into a large bowl. Add the leeks, matzo meal, salt and pepper to taste. Mix well and let rest a few minutes to allow the egg to fully moisten the matzo meal.
Heat a 2 tablespoons oil in a skillet over a medium-high heat. When the oil is hot, drop large spoonfuls of the mixture into the pan. If they don’t flatten out by themselves, gently flatten them with a spatula. Fry the keftes on one side until golden, and then flip them over to finish cooking on the other side. Drain on paper towels. Serve warm or at room temperature.