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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2		peeled cubed	-	-	-	-
leek	2		halved washed sliced	108.58	25.186999999999998	2.67	0.534
egg	2		beaten	143.0	0.72	12.56	9.51
breadcrumb	1/2	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
oregano leaf	2	tablespoons		-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.