Leek Fritters (Prassokeftedes)

Recipe by Chef Kate
READY IN: 35mins


  • 2
    large potatoes, peeled and cubed
  • 2
    lbs leeks, white and light green parts, halved, washed and thinly sliced
  • 2
    large eggs, lightly beaten
  • 12
    cup breadcrumbs (from stale bread)
  • 1
    teaspoon salt
  • 2
    tablespoons fresh oregano leaves (or 1 teaspoon dried)
  • 13
    cup olive oil, for frying (I try to use as little as possible, the Greek way is to use a lot)


  • 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.
  • Drain and place in a large bowl.
  • Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.
  • Remove and allow to cool slightly.
  • Preheat oven to 200°F.
  • Mash the potatoes until smooth and creamy; add the leeks and combine.
  • Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.
  • Heat oil in a large heavy skillet over medium high heat.
  • Drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon.
  • Fry in batches, about three minutes a side, until keftes are golden.
  • Remove to paper towels on racks to drain and then keep warm in the oven.
  • Serve warm.