• Stella Hanan Cohen

Leek, Potato & Meat Fritters


Keftes de prasa y karne

Young leeks just picked from my garden add an earthy taste mixed with potatoes, fragrant fresh herbs and ground meat, to make the most scrumptious fritters. These creamy fritters, so popular in the Rhodesli cuisine, are packed with flavour, served with a garlicky yoghurt dip, a Turkish chopped tomato salad and some tart pickles.

Keftes de prasa y karne offer a light yet satisfying meal just perfect for a summery lunch. You will love leftovers that keep well in the fridge and are delicious as a snack reheated.

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