2 eggs separated
- Clean the leeks well! Cut off the root end and most of the green part. Slice them lengthwise and then crosswise into 1/2 inch pieces. Soak them in water to remove any leftover dirt, then drain them.
- Place them in a pot with salted water to cover, and simmer until the leeks are soft, about 25 minutes. Drain well.
- In a bowl combine the leeks, ground beef, bread, egg yolks, walnuts, parsley, garlic and shallots. Season with salt and pepper and knead until the mixture holds together well.
- Form them into balls about 2 inches in diameter, and then flatten them a bit.
- Pour canola oil to a depth of 1 inch into a medium saucepan and heat the oil.
- Meanwhile spread some flour on a plate, and in a bowl beat the egg whites until they get frothy (not stiff).
- When the oil is hot, dip the meatballs in the flour and then in the egg whites. Add them to the oil in batches and fry them until golden, 8 to 10 minutes. Using a slotted spoon transfer the fritters to paper towels and allow to drain.
- Arrange on a platter and serve with lemon wedges.
- Left Leftover fritters can be reheated in tomato sauce. Also, the bread crumbs and flour listed in the recipe can be substituted by matzoh meal.