2 leeks, (white part only), chopped or Asparagus
Extra Virgin Olive Oil for frying
5 gold, red, or russet potatoes
Extra Lean or Lean Turkey Italian Sausages or Extra Lean Mild BEEF Italian Sausage
Kosher Salt and freshly ground pepper
For the Crust
3 Egg Whites, beaten
Cook the potatoes skin on in boiling water until they are tender.
Cool slightly, peel and smash.
Heat oil in a frying pan.
Add the chopped leeks and fry for 8 mintues or until tender and golden.
Mix the fried leeks with the potato puree and season with salt and pepper.
Roll the mix into a turkey sausage and cut into 2 cm (3/4 inch) thick slices.
Heat more oil in a clean frying pan.
Dip the slices in matzoh meal and then in eggwhites and fry 2 mintues on each side, until golden. Remove the pancakes from the pan, drain on paper towel and serve hot.
Makes 25 pancakes