Sephardic Flavors: Jewish Cooking of the Mediterranean
Keftes de Prasa (Leek fritters)
Page 91
(1 review)
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Recipe Reviews
These worked out really well although I had trouble getting the leeks and soaked matzah dry enough. So, I just put in plenty of matzah meal and let the mixture sit for a while.
I made some of the fritters into little balls with a diameter about as big as a quarter. They cooked through a bit faster so there was less concern about them burning. They flatten out a bit during cooking. I plan to make these as hors d'oeurves for my next party.
I think they would also work well with sweated onions if you have trouble finding leeks that aren't an arm and a leg.
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