Prasa Keftes (Lauchknödel)



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  • 1 Packung Lauch , sofern 4 Stück pro Packung vorhanden sind
  • ½ kg Rinderhackfleisch
  • 1 Ei
  • 1 gekochte Kartoffelpüree oder eingeweichtes Brot
  • Salz , Pfeffer und Öl

Schritt-für-Schritt-Vorbereitung
 

  • Lauch sollte sehr gut gewaschen werden, da sich an den Blättern viel Schmutz befindet.
  • Nach dem Waschen werden sie in kleine Quadrate geschnitten.
  • In einem Topf mit Wasser und Salz kochen. Nach dem Kochen sollten sie sehr, sehr gut abtropfen.
  • Sie werden in eine Schüssel gegeben, das Hackfleisch, das Ei, die Semmelbrösel oder gekochte Kartoffeln hinzugefügt und mit Salz und Pfeffer gewürzt.
  • Es werden Fleischbällchen geformt, in Mehl oder Matze gewendet und in sehr heißem Öl frittiert.
  • Nach dem Frittieren können sie etwa 15 Minuten in einer Tomatensoße garen.




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