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Home >> Recipes >> Vegetables and side dishes >> Keftes de Prasa--Sephardic Leek Pancakes

Keftes de Prasa--Sephardic Leek Pancakes

Keftes de Prasa--Sephardic Leek Pancakes

4 large leeks, whites & tender green part only

 2 eggs
 1/2 cup matzo meal
 Light olive oil or canola oil
 salt & freshly ground black pepper to taste
           Slice the leeks crosswise into 2 inch lengths and cut each piece lengthwise in quarters.  Rinse very well in a bowl of cold water and drain.  If the leeks are very sandy you’ll have to rinse them in two or three changes of water. 
            Put the cleaned leeks into a saucepan and add cold water just to cover and a little salt.  Bring to a boil, reduce to a simmer and cook for a few minutes until the leeks are soft.  Drain the leeks in a colander and, when cool enough to handle, gently squeeze out the excess water.
             Place the eggs into a large bowl.  Add the leeks, matzo meal, salt and pepper to taste.  Mix well and let rest a few minutes to allow the egg to fully moisten the matzo meal. 
            Heat a 2 tablespoons oil in a skillet over a medium-high heat.  When the oil is hot, drop large spoonfuls of the mixture into the pan.  If they don’t flatten out by themselves, gently flatten them with a spatula.  Fry the keftes on one side until golden, and then flip them over to finish cooking on the other side.  Drain on paper towels.  Serve warm or at room temperature.

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