Leek Fritters (Prassokeftedes)

• large potatoes↗2

  peeled and cubed

• leeks↗2 lbs

  white and light green parts, halved, washed and thinly sliced

• large eggs↗2

  lightly beaten

• breadcrumbs↗1⁄2 cup

  from stale bread

• salt↗1 teaspoon
• fresh ground black pepper↗
• fresh oregano leaves↗2 tablespoons

  or 1 teaspoon dried

• olive oil↗1⁄3 cup

  for frying (I try to use as little as possible, the Greek way is to use a lot)

Step-by-step instructions

1. 1

   Place the potatoes with enough water to cover by two inches, add a little salt and bring to a boil; then simmer until soft--about ten minutes, depending upon the size of your potato pieces.

2. 2

   Drain and place in a large bowl.

3. 3

   Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.

4. 4

   Remove and allow to cool slightly.

5. 5

   Preheat oven to 200°F.

6. 6

   Mash the potatoes until smooth and creamy; add the leeks and combine.

7. 7

   Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.

8. 8

   Heat oil in a large heavy skillet over medium high heat.

9. 9

   Drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon.

10. 10

    Fry in batches, about three minutes a side, until keftes are golden.

11. 11

    Remove to paper towels on racks to drain and then keep warm in the oven.

12. 12

    Serve warm.