Method

Cook the potatoes in their jackets in boiling water until they are tender.  Cool slightly, peel and mash.

Heat oil in a frying pan.  Add the chopped leeks and fry for 8 mintues or until tender and golden.

Mix the fried leeks with the potato puree and season with salt and pepper.  Roll the mix into a sausage and cut into 2 cm (3/4 inch) thick slices.

Heat more oil in a clean frying pan.  Dip the slices in flour and then in egg and fry 2 mintues on each side, until golden.  Remove the pancakes from the pan, drain on paper towel and serve hot.

Makes 25 pancakes

Reprinted with permission from Al Hashulchan Gastronomic Media, Ltd. The Book of New Israeli Food, by Janna Gur, published by Schocken Books  click for book review

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