Wednesday, May 21, 2008

Leek Kuftadas

Leek kuftadas
serves 4–6

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.

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