Leek Kofta
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 6large leeks, white and light-green parts only, washed well, halved lengthwise and crosswise
- 2eggs, beaten
- ½cup dried bread crumbs
- 1teaspoon kosher salt
- Freshly ground pepper to taste
- 2tablespoons canola oil
- 1fresh lemon, optional
Nutritional analysis per serving (4 servings)
256 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 7 grams protein; 536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the leeks in a large saucepan, cover with water and bring to a boil. Lower the heat and simmer until soft, about 30 minutes. Drain well. Wrap the leeks in a cloth and squeeze out excess moisture.
- Step 2
Coarsely chop the leeks and place in a bowl. Stir in the eggs, bread crumbs, salt and pepper. Divide the mixture to form 8 patties that are about a ½ inch thick and 3 inches in diameter.
- Step 3
Heat the oil in a large nonstick skillet over medium heat. Place the patties in the skillet and cook until browned and done, about 2 minutes per side. Serve cold with lemon juice squeezed over them, or serve hot without the lemon.
Private Notes
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Comments
Excellent flavor. Do not overcook leeks when simmering or you wind up with mush and tough patties. Definitely a good recipe.