Rosemary Leek Cannellini Cakes

In a small pan over medium-high heat, saute leeks in 1 tablespoon olive oil until leeks are softened.

While the leeks cook, combine remaining ingredients (except the garnish line), including the remaining 1 tablespoon of olive oil in the bowl of a food processor. Pulse to combine and chop. Then add leeks once they are done and process until smooth and a ball just starts to form. The “dough” will be wet but should just start to form into some sort of ball shape.

Transfer dough to a medium bowl.

With wet hands (you will need to wet your hands after every other patty, dough is very wet and sticky) form dough into small patties.

Using the same skillet you sauteed the leeks in, add enough olive oil to be able to pan fry the patties over medium-high heat. Once the oil is hot, add some of the patties and fry on one side for about 3 minutes or until golden brown. Then flip and pan fry the other side adding more olive oil as needed. Repeat with remaining patties.

Serve warm garnished with plain Greek yogurt, shredded Parmesan and chopped leeks.