Leek Patties (keftes De Prassa)
From improvisingfood 12 years ago
- Preparation: 10 minu to make
- Serves 20
Unbelievably great leek patties which are dominated by leek taste due to the 2:1 ration of leek to meat. Leek is a member of the onion family but has a more delicate flavor. The white part of the leek is more popular in cooking, and you can use the green part when you make a vegetable broth. Read more The great thing about this dish is that you can eat it warm or cold. My advice is to always make extra, because whoever is around you when you cook them will snack them as you make them, and you will as well. Let’s start. See less
Ingredients
- 7-8 leeks, white part only (about 2 pounds) shopping list
- 1 pound ground beef (I use 90/10) shopping list
- 2 eggs shopping list
- 3/4 cup old fashion oatmeal shopping list
- 2 boiled and mashed white potatoes shopping list
- 1/2 tablespoon black pepper shopping list
- 1 tablespoon salt shopping list
- 6 tablespoons olive oil shopping list
- 1/2 cup fresh chopped dill shopping list
How to make it
- Separate the white leek from the green part, wash well (sand is hiding between the leaves) and chop it. Add to a pot with water and boil for about 15 minutes until soft.
- Let the leek cool under running water and squeeze out all the remaining water with your hands. Repeat 2-3 times until it’s relatively dry.
- In a bowl, mix all the ingredients with your hands. Create the patty shape and have them ready in advanced, it will be much easier that way. Warm 2-3 tablespoons of olive oil in a nonstick pan and add the patties. Fry them for 5 minutes on each side or until they are golden-brown and ready. See Photo
- I like to have a yogurt dip with the leek patties so I mixed Kefir, some salt and chopped dill together and that’s it.
- The patties (also called Keftes de Prassa) become so soft and moist, with a hint of onion flavor. Half of the portion got eaten as I was cooking it, and the rest was eaten cold the following day. Enjoy.
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