Leek Fritters (prassokeftedes)

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 2 large potatoes, peeled and cubed
• 2 lbs leeks, and light green parts, halved, washed and thinly sliced
• 2 large eggs, lightly beaten
• 1/2 cup breadcrumbs (from stale bread)
• 1 teaspoon salt
• fresh ground black pepper
• 2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
• 1/3 cup olive oil, for frying (i try to use as little as possible, the greek way is to use a lot)

Recipe

• 1 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.
• 2 drain and place in a large bowl.
• 3 place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.
• 4 remove and allow to cool slightly.
• 5 preheat oven to 200°f.
• 6 mash the potatoes until smooth and creamy; add the leeks and combine.
• 7 add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.
• 8 heat oil in a large heavy skillet over medium high heat.
• 9 drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon.
• 10 fry in batches, about three minutes a side, until keftes are golden.
• 11 remove to paper towels on racks to drain and then keep warm in the oven.
• 12 serve warm.