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.