Keftes de prassa y carne (meat and leek patties)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| From: Gaye Levy DTXT63A | ||
| 1 | pounds | Ground meat |
| 1 | cup | Leeks; cooked; squeezed & (4-6 medium fresh) |
| 1 | cup | Potatoes; mashed |
| 2 | Eggs; beaten | |
| 1 | teaspoon | Salt |
| Pepper to taste | ||
| Oil; to fry | ||
Directions
COOKING THE SEPHARDIC WAY
This dish is traditionally served for Passover.
Wash, cut up and parboil leeks approximately 10 minutes or until tender.
Drain off all water, squeeze, and chop very fine. Mix leeks with remaining ingredients. Shape into small patties and fry.
Note: Our family always makes these in advance. After cooking, lemon juice is poured over and they are refrigerated. They taste delicious when reheated the next day.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Nov 09, 1998, converted by MM_Buster v2.0l.