Leek, Potato and Fresh Herb Fritters. Keftes de prasa i patata
These scrumptious leek and potato fritters are the much loved Rhodesli appetizer made with loads of fresh young celery leaves, dill and parsley and fried in flavorful extra- virgin olive oil. I prefer using bunches of young fresh leeks from a farmers market, or even better just picked from my own garden!
Traditionally, they are served on the New Year and on Passover using matza cake meal.
These crispy morsels served hot straight out of the pan make a tasty meze, or vegetarian light meal with a fresh tomato sauce (page 148) or tzatziki (page 47). Be sure to make a large quantity keeping left-overs for a satisfyingly, addictive snack. Page 115 in Stella’s Sephardic Table