Recipe - Leek Balls - Albondigas De Prasa

1 One half kg Leeks
250 g Ground beef
1 Egg
Salt; to taste
Pepper; to taste
Flour; for coating
Beaten egg; for coating

source: a Turkish Sephardic cookbook

Peel the leeks and wash them well. Chop the leeks into small pieces and
boil them. Strain liquid from leeks, then squeeze them to remove any
remaining liquid. Add ground beef, egg, salt, and pepper and mix very well.
Form into balls. Roll the balls in flour and in beaten egg. Deep fry in hot
oil.

Posted to JEWISHFOOD digest by dsabraham@juno.com (Deena Abraham) on Nov
10, 1998, converted by MM_Buster v2.0l.