| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Jewish, Side dish, Passover |
6 |
Servings |
INGREDIENTS
|
|
From: Gaye Levy DTXT63A |
| 1 |
lb |
Ground meat |
| 1 |
c |
Leeks; cooked; squeezed & (4-6 medium fresh) |
| 1 |
c |
Potatoes; mashed |
| 2 |
|
Eggs; beaten |
| 1 |
ts |
Salt |
|
|
Pepper to taste |
|
|
Oil; to fry |
INSTRUCTIONS
COOKING THE SEPHARDIC WAY
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 <nlberry@prodigy.net> on Nov
09, 1998, converted by MM_Buster v2.0l.
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