Wash the leeks and cut them into sections. Peel and cut the potatoes, then cook them together with the leeks in water or by steaming. Drain well. Once cooled, press them to remove all excess water.
Finely blend the leeks and squeeze out excess water. Mash the potatoes into a puree. Lightly beat the eggs, then add the leeks and potatoes. Season with salt and pepper. Add the matzo meal and mix well. The consistency should remain fairly soft.
Form into balls, flatten them slightly, and fry in oil in a pan. Place on paper towels after cooking, sprinkle with salt. Enjoy warm or cold.
Variations
- Add the potatoes grated raw to the mixture instead of cooking them with the leeks.
- Bake at 200°C (400°F) for about 30 minutes, flipping halfway through.