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 Rodesli cuisine, are packed with flavor, 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 or the Rosh Hashana table. You will love leftovers that keep well in the fridge and are delicious as a snack reheated.
Ingredients
1 pound (500 g) medium leeks, ends trimmed and dark green tops discarded
9 ounces (280 g) potatoes, peeled and quartered
1 pound (500 g) ground beef
1 egg, lightly beaten
3 scallions (spring onions), thinly sliced
2 tablespoons flat-leaf parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon dried oregano
1 ripe tomato, cut in half and coarsely grated (about 1 tablespoon)
salt and ground black pepper, to taste
vegetable oil, for shallow frying
½ cup flour, for dredging
2 lightly beaten eggs, for dredging
Preparation
Remove the outer layer of the leeks, cut length ways then across into 2 inch chunks. Wash thoroughly.
Place the leeks and potatoes in a large pan and add enough generously salted water to cover by 3 inches over high heat. Reduce the heat to low and simmer uncovered for 30 minutes or until the leeks are very tender. Drain in a colander and let the vegetables cool. Place them in a tea towel and wring out the liquid.
Blitz the leeks and potatoes in a food processor and process in pulses a until the vegetables retain some texture. Transfer the leek-potato mixture into a large bowl. Add the ground beef, egg, scallions, parsley, dill, oregano and tomato. Season with salt and pepper and mix. Chill, covered with plastic wrap, in the fridge for 30 minutes.
Shape the patties: Moisten your hands to keep the mixture from sticking to them. Using your hands shape the mixture into 2 inches (5 cm) patties. Place on a tray lined with plastic wrap.
Heat enough oil to a depth of ½ inch (1.25 cm) in a large frying pan over medium-high heat. When the oil is hot but not smoking, dredge 4-5 patties lightly with flour and dip in beaten egg. Gently drop the fritters in the oil and cook turning once until nicely browned about 3-5 minutes per side. Lower the heat if they are browning too quickly so that they cook through but do not burn. Add more oil as necessary. Scoop out the fritters with a slotted spoon. Drain on paper towels.
Serve hot or at room temperature.
Stella’s Hint:
*The fritters can be fried ahead of time and kept warm in a 250°F (120°C) oven for about 20 minutes.