Leeks Vegetarian

Leek maakouda with zaatar labneh sauce

Name: Leek maakouda with zaatar labneh sauce
Prep time: 50 min
Cook time: 20 min
Yield: 4 (12 patties)
Cuisine: Accompagnements
Ingredients: 625 ml (2 1/2 cups) of plain mashed potatoes (no milk or butter); 250 ml (1 cup) of thinly sliced leeks; 1 egg; 45 ml (3 tablespoons) of parsley, chopped; 2.5 ml (1/2 teaspoon) of ground turmeric; 5 ml (1 teaspoon) of ground cumin; A good pinch of cinnamon; Salt and pepper, to taste; Sufficient flour; Sufficient canola oil; Lemon wedges; 180 ml (3/4 cup) of labneh or 2% Greek yogurt; 30 ml (2 tablespoons) of zaatar

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Author: Les Cultures de chez nous

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Preparation 30

Baking 20

Portions 4 (12 patties)

Freezing Yes

Budget

Ingredients Preparation

Ingredients

625 ml (2 1/2 cups) of plain mashed potatoes (no milk or butter)
250 ml (1 cup) of thinly sliced leeks
1 egg
45 ml (3 tablespoons) of parsley, chopped
2.5 ml (1/2 teaspoon) of ground turmeric
5 ml (1 teaspoon) of ground cumin
A good pinch of cinnamon
Salt and pepper, to taste
Sufficient flour
Sufficient canola oil
Lemon wedges

For the zaatar labneh:

180 ml (3/4 cup) of labneh or 2% Greek yogurt
30 ml (2 tablespoons) of zaatar

Preparation

Side-by-side mode

In a pan, sauté leeks in a bit of oil over medium-high heat for 3 to 4 minutes.
In a bowl, mix the mashed potatoes, leeks, egg and spices. Adjust seasoning if necessary.
Form patties (maakouda) with about 60 ml (1/4 cup) of the preparation.
Put the flour on a plate, coat the maakouda generously in the flour and shake off the excess.
In a large pan, heat 5 ml (1 teaspoon) of canola oil over medium-high heat.
Fry patties for 1 to 2 minutes on each side. Keep warm on a paper towel.
Mix the labneh (or Greek yogurt) and the zaatar.
Serve maakouda with sauce and lemon wedges.