Beet leaf Patties are traditionally served on Rosh Hashanah as a symbolic food. The beet leaves shrink all the way down, so don’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.