Lamb and Leek Fritters

    Lamb and Leek Fritters


    7 people made this

    Kefteded de prasa, or leek fritters, are generally served on Rosh Hashanah. These ones can be served on Passover too. Make sure to season them to your liking.

    Serves: 8 

    • 4 leeks
    • 500g lamb mince
    • 2 eggs
    • salt, to taste
    • 1/2 teaspoon white pepper
    • 1 clove garlic, crushed
    • 1/2 cup oil for frying

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cut the white part of the leek stalks into 4 to 5 pieces each and cook uncovered in water until tender; drain. Mince, preferably in a meat mincer.
    2. In a large bowl, mix minced leeks with lamb and add eggs; mix well. Add matzo meal until mixture is stable but not too hard. If you added too much matzo meal, add another egg. Add salt, pepper and garlic.
    3. Form small patties and arrange on a tray to fry; optimal size of patties is bite size.
    4. In a large frying pan, heat oil then fry fritters until golden; serve hot or at room temperature.

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