10 leeks
4 tablespoons butter
2 cups diced potatoes
1 teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
2 tablespoons panko
½ cup freshly chopped parsley
2 eggs, beaten
1/2 cup canola oil
Salt
Split the leeks lengthwise, and rinse under running water, ensuring you get all of the grit out. Remove the root end and dark green portions, and thinly slice the white and light green portions.
Heat the butter in a skillet over medium heat. Add the leeks, season with a pinch of salt, and cook, stirring occasionally, until evenly caramelized, about 20-30 minutes.
Meanwhile, cook the potatoes in salted, boiling water for about 10 minutes, or until fork tender. Drain, then return to the hot pan (off the heat) and mash with the garlic powder until smooth. Set aside to cool slightly.
When the leeks are cooked, fold them into the mashed potatoes. Add the spices, panko and parsley. Stir well to combine, and season to taste with salt. Add the beaten egg, and stir well to combine.
Form the mixture into 16 even patties. Chill, covered in plastic, until ready to serve.
Heat the oil in a pan over medium-high heat. Working in batches, cook the patties 3 minutes per side, until golden brown. Serve hot.