Cheesy Leek Patties — Oven-Baked for Kids

Halve the leeks lengthwise and rinse between the layers under running water, where dirt tends to collect. Cut them into thin 3 mm half-moons. Thickly cut leeks stay stringy inside the patties and are likely to be picked out by children.

Heat half the olive oil in a skillet and sauté the leeks over medium heat for 7 minutes, stirring often. Remove them when glossy, reduced to half their volume, and easy to cut with the edge of a spoon. Transfer to a strainer, press with the back of a spoon to remove the liquid, and let cool completely.

Put the cooled leeks in a large bowl. Add the curds, grated kashar, eggs, breadcrumbs, flour, dill, salt, and black pepper, then mix by hand. The mixture is ready when it holds its shape when squeezed in your palm without pushing through your fingers. If it does, add 1 tablespoon (15 ml) more breadcrumbs.

Take 1 tablespoon (15 ml) of the mixture, roll it in your palm, and shape it into a flat patty 1.5 cm thick; you should get about 16 patties. Their flattened shape is important: a ball-shaped patty can dry out on the outside before the center cooks through. Arrange them with space between them on a parchment-lined baking sheet.

Brush the remaining olive oil over the patties. Bake on the middle rack of an oven preheated to 200°C / 390°F for 22–25 minutes. Turn them with a spatula at the fifteenth minute. Remove them when both sides are golden and the center of a cut-open patty is moist but not runny. Serve with yogurt.