Keftes de Prasa (Leek fritters)

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.