If you don't have a meat grinder at home, purchase already ground chicken, or ask your butcher to grind the chicken breast.
- 4 large leeks, cleaned, dark green sections removed
- 1 Pound chicken breast, ground
- 2 eggs, beaten
- 1/2 Cup breadcrumbs
- 1/2 Teaspoon salt
- Few grinds of pepper
- 1/2 Teaspoon herbs or spices, such as dried thyme, fresh oregano, sweet paprika or cumin
- Vegetable oil
Cut the leeks into 3-inch lengths.
Boil the leeks in a large pot of well-salted water until softened, about 9 minutes; drain.
Put all the ingredients (except the oil) in your meat grinder; grind into a large bowl.
If you have purchased ground meat, pulse the softened leeks in a processor, then mix everything in a bowl.
Using your hands, make patties, each about 3 inches wide and 1/2-inch thick.
Pour oil to 1/2 inch deep in a large skillet; heat over medium-high heat to 350 degrees.
Working in batches so as not to crowd the skillet, fry the patties on both sides without flattening or pressing down, until browned, about 4 minutes per side.
Transfer to a paper towel-lined platter.
Season with salt to taste.