Leek kuftadas
ingredients
700g/11⁄2lb leeks, trimmed and thinly sliced
175g/6oz feta cheese, crumbled 3 eggs, beaten
50g/2oz fresh breadcrumbs
4 tablespoons vegetable oil
• Steam the leeks for 4 minutes in a
colander or steamer over a pan of boiling water. Remove from the heat and leave to cool.
• In a large bowl, combine the
cooled leeks, feta cheese, eggs
and breadcrumbs.
• Using a tablespoon of the mixture
at a time, mould it into round
patties with your hands.
• Heat the oil in a shallow heavy
frying pan over a high heat.
Shallow-fry the paties for about
5 minutes on each side or until golden brown, cooking in batches if necessary. Drain on kitchen paper, and serve warm.
serves 4-6
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