Leeks, not ground meat, are the main ingredient in these patties; the meat only binds the mixture and adds flavor. First boil the leeks, then squeeze them thoroughly and chop them with a knife. Any water left inside can make the patties fall apart in the oil. In the Aegean region, they are served hot with lemon squeezed over them; a meatless version uses the same technique.
Trim off the roots and dark green leaves. Split the white and light green parts lengthwise. Fan the layers apart and rinse under running water to remove any grit trapped between them. Cut into 1 cm pieces.
Drop the leeks into plenty of boiling water and boil for 12–15 minutes, until soft enough to mash between your fingers. Drain in a colander.
When the leeks are cool enough to handle, squeeze them by the handful or in cheesecloth until no more water drips out. Transfer them to a cutting board and chop finely with a knife; processing them in a food processor will turn them into a paste.
Combine the leeks with the ground beef, crumbled bread, egg, salt, and black pepper. Knead for 4–5 minutes. The mixture should be soft but hold its shape in your palm. If it spreads, add another handful of bread crumbs.
Divide the mixture into 16 portions and shape them into flat patties 1.5 cm thick. Lightly dredge them in flour and shake off the excess.
Add enough oil to a skillet to reach 1 cm deep and heat over medium heat. Fry the patties in batches for 4 minutes per side, until the crust is deep golden brown. The center of the ground-beef patties should reach 71°C / 160°F. Transfer to paper towels.
Arrange the patties on a platter while hot and squeeze lemon over them.
Let the boiled leeks cool until safe to handle, then squeeze them thoroughly; leeks that still hold water can make the patties fall apart in the oil.
Pırasayı haşladıktan sonra sıkma adımını hafife almışım, harç cıvık kaldı ve una bulanınca bile dağıldı. İkinci turda tülbentle avuç avuç sıktım, köfteler tavada durdu.
Bayat ekmek içi yerine galeta unu koydum, biraz sert oldu. Ekmek içi doğru tercihmiş; ıslatıp sıkarak kattığımda köfte içeriden yumuşak kaldı. Limonu da tabakta sıktım, harca kattığım denemede pırasanın tatlımsı tadını bastırıyordu.
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