2 lbs leeks, white and first 2 inches of green
2 c boiled potatoes, mashed
2 egg whites
1 tsp sea salt
¼ c fresh grated Parmesan cheese, optional
¼ c shredded mozzarella cheese, optional
Corn flake crumbs for coating, optional
Salt and pepper to taste
Grape seed oil for frying
2 tbs Seymour Rockin’ Harissa
½ cup Mexican sour cream
½ cup Greek yogurt
Cut leeks into roughly ½ inch pieces. Rinse leeks and then soak in water for 10 minutes, agitating water every few minutes to remove all sand and dirt. In a big pot bring at least 2 quarts of salted water to boil. Parboil leeks 4 to 5 minutes. Drain and squeeze out excess water. Transfer leeks in a large mixing bowl with potatoes. Lightly scramble egg whites and egg, pour into bowl. Add salt, pepper, and cheese, mix well.
Heat oil in a large skillet. Form patties in hands with ¼ cup of the mixture and coat in corn flake crumbs. Fry on both sides until golden brown. Do not over crowd pan. Drain keftedes of excess oil on paper towel laid over a paper bag.
Combine sour cream, yogurt, and Harissa in a bowl. Mix well.
Serve Keftedes warm with Crema de Seymour as a dipping salsa.