4 -5 leeks
1 - 2 medium potatoes, peeled
2 eggs, beaten
salt & freshly ground pepper
Flour for Dredging
Oil for frying

Trim the leeks, and slice lengthwise, removing tough inner core and green part of the vegetable. Rinse thoroughly under running water, bending layers back one at a time. Cut the stalks into 2" (5-cm) lengths and put these into a large pot with the potatoes. Cover with water, add salt, and cook until the vegetables soften, about 30 minutes. Drain. Transfer the vegetables to a large sieve, remove the potatoes. Allow the leeks to drain, and cool. Squeeze thoroughly. Grind or chop finely (not in a food processor) and transfer to a large bowl.

Grate the potatoes or put them through a potato masher. Add the mashed potatoes to the leeks and mix in the beaten eggs. Add salt and pepper to season. Mix until all the ingredients are well blended. Allow the mixture rest for 1 hour. Shape the mixture into round patties, roll them in flour, and fry until golden both sides.

Serve warm or at room temperature with a squeeze of lemon juice, yogurt or dill sauce.