Leek Fritters (Prassokeftedes) - cooking recipe

Ingredients

2 large potatoes, peeled and cubed
2 lbs leeks, white and light green parts, halved, washed and thinly sliced
2 large eggs, lightly beaten
1/2 cup breadcrumbs (from stale bread)
1 teaspoon salt
fresh ground black pepper
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
1/3 cup olive oil, for frying (I try to use as little as possible, the Greek way is to use a lot)

Preparation

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\u00b0F.
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.