Warm Starter
Leek Fritters
From the Izmir kitchen: soft fritters of leek and potato, eaten with lemon.
- Gluten-free
- Vegetarian
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 3 leek
- 1 potato
- 1 l water
- 2 egg
- 50 g kashar cheese
- 3 tbsp corn flour
- 1 tsp salt
- 1 pinch black pepper
- 5 tbsp sunflower oil
- 1 lemon
Method
- Finely chop the leeks and cube the potato; boil both in the water for 12–15 minutes until soft.
- Drain the leeks and potatoes thoroughly and let them cool slightly. Gently press out any excess moisture in a sieve, then mash with a fork.
- Mix in the eggs, grated cheese, corn flour, salt and pepper.
- Heat the oil in a pan over medium heat. Spoon portions of the mixture into the pan and flatten slightly. Fry for 3–4 minutes per side, until golden brown and cooked through.
- Drain on kitchen paper and serve with lemon wedges.