Put cleaned leeks in a pot of water over medium-low heat, cover and cook until soft (they should be tender when poked with a spoon). Drain the leeks and allow to cool. Squeeze out as much as liquid as possible. Put the leeks in a food processor and blend until smooth. Mix in the egg, salt, and breadcrumbs. The mixture should be quite soft but just firm enough to form into patties.
Put about ½ inch oil in a pan over medium heat. Form the leek mixture into small patties and carefully drop in the oil. Fry until evenly browned and crispy on both sides. Transfer to paper towel-lined plate. Serve immediately.
- 2.2 pounds leeks, trimmed and cleaned
- 1 egg
- 3 tablespoons breadcrumbs
- Oil for frying