Beet leaf Patties are traditionally served on Rosh Hashanah as a symbolic food. The beet leaves shrink all the way down, so donâ€™t worry if they fill the entire pot at first. In Israel, beet leaves are commonly used and are sold pre-washed in bags. Many also use spinach or Swiss chard.
8 bunches beet leaves (each bunch is about 6 leaves)
1 Tbsp breadcrumbs or matzah meal
1 dash of salt
1 dash of sugar
Wash the beet leaves very, very well. Remove the leaves from the stalks; discard stalks.
Place the beet leaves into a pot. Cook over low heat until they shrink and are very soft. Stir with a fork occasionally to break up leaves.
Drain very, very well. Combine with the eggs, breadcrumbs, salt, and sugar. Form into small patties.
Pour a thin layer of oil into a skillet over medium heat and bring to a frying temperature. Slip patties into hot oil and fry until browned on one side. Flip patties and brown the other side.