Keftes De Prassa Y Carne (meat And Leek Patties) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
From: Gaye Levy DTXT63A,
COOKING THE SEPHARDIC WAY
1 lbs: Ground meat,
1 cup: Leeks, cooked; squeezed & (4-6 medium fresh)
1 cup: Potatoes, mashed
2: Eggs, beaten
1 tsp: Salt,
Pepper to taste,
Oil, to fry
Directions:
This dish is traditionally served for Passover.
Wash, cut up and parboil leeks approximately 10 minutes or until tender.
Drain off all water, squeeze, and chop very fine. Mix leeks with remaining
ingredients. Shape into small patties and fry.
Note: Our family always makes these in advance. After cooking, lemon juice
is poured over and they are refrigerated. They taste delicious when
reheated the next day.
Posted to JEWISH-FOOD digest by Nancy Berry on Nov
09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Wash, cut up and parboil leeks approximately 10 minutes or until tender.
Drain off all water, squeeze, and chop very fine. Mix leeks with remaining
ingredients. Shape into small patties and fry.
Note: Our family always makes these in advance. After cooking, lemon juice
is poured over and they are refrigerated. They taste delicious when
reheated the next day.
Posted to JEWISH-FOOD digest by Nancy Berry
09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp