Thyme Infused Leek Patties

Leek Patties

I love my weekly CSA (community supported agriculture) delivery of organic vegetables, but sometimes end up with lots of one particular vegetable – this time it was leeks. I received three last week, which didn’t get used up, then three more this week… all that served as motivation to invent a leek recipe.

I decided to try my luck with leek patties, which I’ve never made before. Looking for inspiration on the web I discovered that most of the recipes start by boiling the leeks. What a thoughtless thing to do to a delicious vegetable that never harmed anyone. Why not soften it by sautéing the sliced leek in butter? Leeks and butter were made for each other. Leeks develop a fragrant, nutty taste when sautéed.

I had six leeks, but since I was experimenting, I only used two, figuring I’d have to tweak the recipe a few times. To my delight, the first version was just perfect. I hope you like it too.

Thyme Infused Leek Patties


2 tbsp butter + extra for frying the patties

2 leeks

1 large potato

1/4 tsp. salt

Leaves from 8 sprigs of fresh thyme

1 egg

1 tbsp arrowroot (optional)


Let’s Cook!

1. Slice 2 leeks.

2. Coarsely grate the potato.

3. Melt 2 tbsp. of butter in a pan. Sauté the leeks and potatoes with the salt and thyme leaves until they’re soft and barely starting to brown.

4. In a medium sized bowl, beat the egg, then add the leek-potato mixture and arrowroot. Mix.

5. Melt a little butter in the frying pan on low heat, and drop in a tablespoon of the leek mixture. Flatten it with the back of the spoon and neaten it into a nice circle. The patties will cook slowly since the heat is low. Cook till golden brown, flip, and brown on the other side.

Leek Patties


In the past, I’d always sliced leeks by hand, but I decided to see if I could cut them using the food processor with slicing blade. It worked out well, but I did, however, cut the top of the leek – the dirty section – by hand, since I had to slice it open to clean it.

The patties hold together without the arrowroot, but they’re somewhat firmer with.

I’ve got four leeks left. Guess what’s on my to-do list for tomorrow!



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4 comments on “Thyme Infused Leek Patties
  1. Soli says:

    Ruth, your link returns to this post and I don’t see anything about gelatin. I already keep Great Lakes brand in the house and love it. Going to try that next time. They are yummy anyway!

  2. Ruth Almon says:

    Hi Soli,
    I do actually have an idea for you. It’s a trick I discovered lately. I haven’t had the chance to try it with this recipe yet, or with any other vegetable patties. I’ve tried it with meat patties and it works great.
    I now use gelatin as a binder. I don’t prepare it first, I just pour it in. The result doesn’t have a jelly-like consistancy (at least not with meatloaf or meat patties). It just binds together well.
    Have a look this link to see what gelatin I use.
    Hope that helps!

  3. Soli says:

    I have tried making these twice now but cannot get them anywhere near to coming together like yours. I am using the egg and arrowroot. Any ideas?

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