Leek-And-Potato Fritters

• 1 large russet potato, peeled and cut into 2-inch pieces (about 1/2 pound)
• 1 teaspoon salt
• 2 pounds leeks, thinly sliced
• 4 large eggs, lightly beaten
• 1/2 cup matzo meal or fine, dry breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 teaspoon salt
• 3/4 teaspoon freshly ground pepper
• 1/2 cup canola oil
• Sour cream (optional)

1. Cook potato and salt in a Dutch oven in boiling water to cover 20 minutes or until tender; drain. Mash potato, and set aside.
2. Cook leeks in Dutch oven in boiling water to cover 3 minutes; drain.
3. Stir together potato, leeks, and next 5 ingredients. Chill 1 hour. Shape mixture into 18 patties.
4. Cook, in batches, in hot oil in a large skillet 2 minutes on each side or until golden brown. Serve immediately with sour cream, if desired.

russet potato, salt, leeks, eggs, matzo meal, parmesan cheese, salt, freshly ground pepper, canola oil, sour cream

Taken from www.myrecipes.com/recipe/leek-and-potato-fritters (may not work)