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. Drain and place in a large bowl. 3. Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes. 4. Remove and allow to cool slightly. 5. Preheat oven to 200°F. 6. Mash the potatoes until smooth and creamy; add the leeks and combine. 7. Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well. 8. Heat oil in a large heavy skillet over medium high heat. 9. Drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon. 10. Fry in batches, about three minutes a side, until keftes are golden. 11. Remove to paper towels on racks to drain and then keep warm in the oven. 12. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
