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Leek Fritters (Prassokeftedes)

4.5(16)

A wonderful meze or side dish or even vegetarian main dish. Delicious with Recipe #59951. From "The Glorious Food of Greece."

by Chef Kate·published 2005-10-20

Potato

Servings

20 fritters

Total time

35 min

prep 25 min

Calories / serving

106 kcal

Ingredients (8)

serves

2 large potatoes, peeled and cubedpotato
2 lbs leeks, white and light green parts, halved, washed and thinly slicedleek
2 large eggs, lightly beatenegg
1/2 cup breadcrumbs (from stale bread)
1 teaspoon saltsalt
fresh ground black pepperpepper
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)oregano
1/3 cup olive oil, for frying (I try to use as little as possible, the Greek way is to use a lot)olive-oil

Instructions (12 steps)

01Place the potatoes with enough water to cover by two inches, add a little salt and bring to a boil; then simmer until soft--about ten minutes, depending upon the size of your potato pieces.
02Drain and place in a large bowl.
03Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.
04

Remove and allow to cool slightly.

05Preheat oven to 200°F.

06Mash the potatoes until smooth and creamy; add the leeks and combine.

07Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.

08Heat oil in a large heavy skillet over medium high heat.

09Drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon.

10Fry in batches, about three minutes a side, until keftes are golden.

11Remove to paper towels on racks to drain and then keep warm in the oven.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.