Leek Fritters Prassokeftedes Recipes

LEEK FRITTERS

Steps:

• First make your sauce. Blitz all the sauce ingredients together in a food processor or blender until pale green. Set aside for later.
• Slice the leeks into 3/4 inch thick pieces, then rinse and drain in a colander. Pour half the olive oil in a medium pan and cook the shallots and leeks on a medium heat for 15 minutes, or until they have softened. Place the mixture in a large bowl, add the chilli, parsley, spices, sugar and salt, then leave to cool.
• Whisk the egg white to soft peaks in a medium bowl, then gently fold into the cooled leek mixture.
• In another bowl combine the flour, baking powder, egg, milk and butter to form a batter. Spoon in the vegetable mixture and gently stir to combine.
• Heat 2 tbsp of oil in a large frying pan on a medium flame. Once hot spoon in half the batter to form four large fritters. Fry for 2-3 minutes on each side, or until golden and crisp. Remove, drain on kitchen towels and keep warm. Repeat with the remaining batter.
• Serve the fritters warm with the sauce and a side of rocket (or your preferred salad leaves). Any leftover fritters will be delicious eaten cold the next day.

LEEK FRITTERS (PRASSOKEFTEDES)

Steps:

• Place 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.
• Drain and place in a large bowl.
• Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.
• Remove and allow to cool slightly.
• Preheat oven to 200°F.
• Mash the potatoes until smooth and creamy; add the leeks and combine.
• Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.
• Heat oil in a large heavy skillet over medium high heat.
• Drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon.
• Fry in batches, about three minutes a side, until keftes are golden.
• Remove to paper towels on racks to drain and then keep warm in the oven.
• Serve warm.