Leek balls - albondigas de prasa

Yield: 1 Servings

Measure Ingredient
1½ kilograms Leeks
250 grams Ground beef
1 Egg
Salt; to taste
Pepper; to taste
Flour; for coating
Beaten egg; for coating

source: a Turkish Sephardic cookbook Peel the leeks and wash them well. Chop the leeks into small pieces and boil them. Strain liquid from leeks, then squeeze them to remove any remaining liquid. Add ground beef, egg, salt, and pepper and mix very well.

Form into balls. Roll the balls in flour and in beaten egg. Deep fry in hot oil.

Posted to JEWISH-FOOD digest by dsabraham@... (Deena Abraham) on Nov 10, 1998, converted by MM_Buster v2.0l.

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