Halve the leeks lengthwise.
Slice the halved leeks thinly.
Rinse the sliced leeks thoroughly.
Bring a large pot of lightly salted water to a boil. Add the leeks, cover, reduce heat to low, and simmer until very tender, about twenty minutes.
Drain the leeks and let cool. Squeeze out excess liquid.
In a large bowl, combine the leeks, mashed potatoes, and matzo meal.
Add the eggs, 1 tablespoon of oil, garlic, salt, pepper, and additional seasoning (if using). If the mixture is too soft to form patties, add a little more matzo meal or form the loose mixture into clumps and dredge them in matzo meal or bread crumbs to flatten.
For each patty, shape 3-4 tablespoons of leek mixture into an oval 2 1/2 inches long, 1 inch wide, and 1/2 inch thick, with tapered ends (like a football).
In a large skillet, heat about 1/2 inch oil over medium-high heat till hot enough for frying. Fry the patties in batches, turning once, until golden brown on both sides—about three minutes per side.
Drain the fried patties on paper towels.
Serve hot or at room temperature, accompanied, if desired, with the lemon wedges.
