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These chicken leek fritters are one of the easiest things you can make for Passover or any time of the year. They are absolutely fantastic – crispy on the outside, soft and juicy on inside.
5 large leeks
6 green onions, diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 pound ground chicken
1 tablespoon Gefen Olive Oil
1/4 cup parsley, finely chopped
1 teaspoon cumin
1 and 1/2 teaspoons salt
ground pepper, to taste
1/4 cup walnut, finely chopped or ground, as preferred (optional)
2 eggs
1 cup chickpea or lentil flour (for kitniyot eaters) or 1/2 cup Manischewitz Matzo Meal
1 tablespoon oil, for frying
Clean and chop the white portion of the leeks and soak in hot water to soften.
Add diced green onion, minced garlic and ground chicken with seasonings and olive oil and mix well.
Add the flour and eggs and mix together.
Refrigerate for at least 30 minutes (or overnight).
When ready to cook, take a palm-full of the mixture (or by tablespoon) and shape into mini-patties, meatballs, or kebabs.
Heat one tablespoon of your preferred oil for frying and brown the patties on all sides over a medium high flame.
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