Traditional Pesach beef and leek patties

Ingredients:
For the patties:

1.5kg of leek, white and very light green bit, thoroughly washed and chopped roughly

300g minced beef / minced chicken/ cooked potatoes (for a veggie version)

3 large eggs

40g matzah meal

½ tsp ground coriander seeds

¼ tsp ground fennel seeds

Pinch of chilli flakes

Salt, pepper

For the (optional) fennel/carrot salad:
3 bulbs of fresh fennel

5 large carrots, peeled
For the preserved lemon vinaigrette:

½ medium sized preserved lemon
1 tbsp fresh lemon juice

1 tbsp orange juice

Fresh parsley, half a handful

Salt and pepper

80ml extra virgin olive oil

Method:

• Cook the leeks in slightly salted water for about 30-45 minutes until very soft. Drain and allow to cool.
• Squeeze the leeks thoroughly with your hands (one handful at a time) to remove all of the moisture. DO NOT SKIP THIS STEP - this will ensure soft patties that won’t fall apart during cooking.
• Use a meat mincer (or pulse in your food processor) until you reach a coarse texture (you can use a fork to mash it if you don’t have one). Refrain from over processing it.
• If using potato, squash with a fork
• Add the rest of the ingredients and mix thoroughly.
• Form patties and shallow fry until cooked through and dark golden.
• To make the carrot and fennel salad, slice the vegetables thinly, ideally in a mandolin – or grate them on a coarse grater.
• To make the dressing: Blitz all the ingredients in a high-speed blender and pour over the sliced vegetables.

Shiri is co-owner and chef at The Black Cow and Epicurus  in Camden