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Parve
Easy
1 Hour
Diets 
Savta Orly makes these delicious leek patties every year for Rosh Hashanah. Leeks are one of the simanim, the traditional symbolic foods we eat on Rosh Hashanah in the hopes of a good and sweet year to come. For more great cooking, watch Savta and Me!
3 long white leeks (the shortest the green part the better)
3 eggs
(Some like to add 1 mashed potato to the mix)
1/2 cup coarse Pereg Bulgur
1 flat tablespoon Pereg BBQ Seasoning
1/4 cup chopped Bowery Parsley, or 3 cubes Gefen Frozen Parsley
salt, to taste
pepper, to taste
1 cup oil, or as needed for frying
Remove the dark green part from the top of the leeks and the bottom base part, and discard.
Slice open the leeks in the middle lengthwise, wash thoroughly to remove any soil, and soak for three to four minutes with a drop of detergent or salt, then wash three times thoroughly.
Chop leeks into one-to-two-inch slices, and place in a pot, add one cup of water, cover the pot with its lid and cook on a small flame for about five minutes until cooked. Remove from the fire, let it cool a bit, and pour into a strainer.
In a bowl, mix the leeks with the bulgur wheat, seasoning, parsley, salt and pepper and eggs. Set aside for four to five minutes for the bulgur wheat to absorb the liquid. It should be medium wet, and not too dry.
Preheat a pan on medium flame. Pour in the oil.
Fill a spoonful with the mix, shape it nicely with the spatula and slide it into the pan. Check the bottom after a couple of minutes, and flip to fry the other side. Remove and taste this first patty and adjust the spices in the mixture as needed, then go on to fry the rest of the mix. As you take them out of the frying pan, lay them on a tray padded with a couple paper towels to absorb the oil.
You can serve right away, or freeze and serve for a happy Rosh Hashanah.
Photography by Adena and Co
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What can I use in place of the BBQ seasoning?
Hi Chaya,
You can substitute that with a mixture of other spices – equal parts paprika, garlic powder, onion powder, with a pinch of cayenne. Or really, any spice you would like!
-Chana Tzirel from Kosher.com
Is that regular, raw bulgur?? (For those of us who don’t have that brand locally!)
Thanks.
Hi Shani,
Yes, it’s regular bulgur, and you can buy it online if it isn’t available locally:
https://www.amazon.com/Pereg-Bulgur-Ready-Mins-Pack/dp/B078NT8VDS/ref=asc_df_B078NT8VDS/?tag=hyprod-20&linkCode=df0&hvadid=692875362841&hvpos=&hvnetw=g&hvrand=12445086635464080740&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9007807&hvtargid=pla-2281435178338&psc=1&mcid=9db2d8aa1b26325fafba2c9cddec2446&hvocijid=12445086635464080740-B078NT8VDS-&hvexpln=73
-Chana Tzirel from Kosher.com
Thanks! If only Amazon would deliver that to Israel 😉
Ahh I understand. I hope you are able to find it!
Can you give me tips on defrosting and reheating this dish if it is baked?
Hi Anna,
You can defrost these either by refrigerating them the night before or in the microwave if you’re short on time. To reheat, you can place them in an oven at 350F for 10-15 minutes.
I hope this helps!
-Chana Tzirel from Kosher.com
What is Pereg bulgar and what could be a substitute for that?
Hi Shaina,
Bulgur is a whole grain. It can be purchased on Amazon, or substituted with another whole grain such as quinoa, rice, farro, etc.
https://www.amazon.com/Pereg-Bulgur-Ready-Mins-Pack/dp/B078NT8VDS/ref=sr_1_1?crid=M7ZWVSNKWBLC&dib=eyJ2IjoiMSJ9.Ve98VsNQdOjeC5OH8iy8icH8Me-Ozwdkav1g8XAkGR8EVoH8y7RcEwvMFNv4eH6gZgGYa21k71N5Mnf__Ze1skEyvEclsuyLxXyUB7d6TkQh00O2vuSzr-SPAXy9Q4zI4RyKkzX0M-EaJzvEzOEwb3goAyoU6_nGM4VZFeLV98lSHMtySzGjRmEF0qrAnAckYipBrYSoDOHGmNmyFoOWzf-SDkpl8qK0dcgRyxVtRbaODxZrHizlWvoorBC9wdodFsyjuVP-cPZ7TMu-GEHpCGzXtqKCSGIa-OXbITiLa1g.7IGvv1jlxVfY5o3A_whe7j1ckuDYS8hGFRU0Xr7JdTM&dib_tag=se&keywords=pereg+bulgur&qid=1726754887&sprefix=pereg+bulgar%2Caps%2C82&sr=8-1
-Chana Tzirel from Kosher.com