Simmer leeks, barely covered with water, in a saucepan for 20 minutes. Strain when soft and place to one side for about 30 minutes so they release excess juices.
Mix all of the ingredients in a large bowl and knead well, then shaping into patties about the size of a small egg. In a deep frying pan, heat about 3cm worth of olive oil over medium heat.
Fry the patties in batches for about 2 minutes on each side, until golden. Serve hot as an appetizer with a sauce of yoghurt and hot paprika.
- 2 large leeks, cut into rolls
- 250 gr lean beef mince
- 2 eggs, raw and beaten
- 1 egg, hard-boiled
- 1 tbsp breadcrumbs
- 1 small bunch dill, finely chopped
- Salt, pepper
- Olive oil for frying