STELLA'S COOKBOOK
FOOD & ART
Leek, Potato & Meat Fritters
Keftes de prasa y karne
About the Recipe
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.
Ingredients
500g (1lb 2oz) young leeks, ends trimmed and dark green tops discarded
280g (9oz) potatoes, peeled and quartered 500g (1lb 2oz) minced (ground) beef 1 egg, lightly beaten 2 tbsp finely chopped flat-leaf parsley, use leaves and tender stems
1 tbsp finely chopped fresh dill
1 ripe tomato, cut in half and coarsely grated (about 1 tbsp)
sea salt and finely ground white pepper
For shallow frying: vegetable or grape-seed oil
For dredging: 1⁄2 cup flour (or gluten free flour)
2 lightly beaten eggs
Preparation
Remove the outer layer of the leeks, cut in half lengthways and across in chunks. Wash thoroughly.
Put the leeks and potatoes in a large pan of generously salted water. Bring to a boil. Cover, reduce the heat and simmer for 20-30 minutes or until tender. Drain in a colander and let the vegetables cool. Place them in a tea towel and twist the tea towel tightly, squeezing out excess liquid.
Blitz the leeks and potatoes in a food processor, pulsing a few times until combined, while still retaining some texture. Do not purée. In a large bowl combine the leek-potato mixture with the meat, egg, parsley, dill and tomato. Season with salt and pepper. Chill, covered with plastic wrap, in the fridge for 30 minutes.
Shape the patties: With a small bowl of water nearby, dampen your hands and shape the mixture into round patties, about 5cm (2in) wide and 1cm (3⁄4in) thick. Place on a tray lined with plastic wrap.
Heat enough oil to a depth of 1.25cm (1⁄2in) in a large frying pan over a 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 fry for about 3-5 minutes on each 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 with a slotted spoon and drain on paper towels. In between each batch discard any bits of batter that may be floating in the oil.
Serve hot or at room temperature.
Stella’s Hint: * The fritters can be fried ahead of time and kept warm in a 120°C (250°F) oven for about 20 minutes.