Leek Kofta

• 6 large leeks, white and light-green parts only, washed well, halved lengthwise and crosswise
• 2 eggs, beaten
• 1/2 cup dried bread crumbs
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 2 tablespoons canola oil
• 1 fresh lemon, optional

1. Put the leeks in a large saucepan, cover with water and bring to a boil.
2. Lower the heat and simmer until soft, about 30 minutes.
3. Drain well.
4. Wrap the leeks in a cloth and squeeze out excess moisture.
5. Coarsely chop the leeks and place in a bowl.
6. Stir in the eggs, bread crumbs, salt and pepper.
7. Divide the mixture to form 8 patties that are about a 1/2 inch thick and 3 inches in diameter.
8. Heat the oil in a large nonstick skillet over medium heat.
9. Place the patties in the skillet and cook until browned and done, about 2 minutes per side.
10. Serve cold with lemon juice squeezed over them, or serve hot without the lemon.

leeks, eggs, bread crumbs, kosher salt, freshly ground pepper, canola oil, fresh lemon

Taken from cooking.nytimes.com/recipes/7329 (may not work)