Leek and Meat Fritters Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 18, 2012
I made these for Passover because I they sounded so tasty. Unfortunately, I did not heed the other reviews which stated they the fritters turned out bland. Could definitely use more spice!
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Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

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Reviewed: Apr. 20, 2008
After frying a test batch and adjusting seasonings, I used: 3 cloves minced garlic, 2 teaspoons (at least) salt, 1/2 teaspoon each black and white pepper, 1/4 teaspoon cayenne, 1 tablespoon garlic salt. With all those additions, they were okay but not great. Found it hard to fry them until cooked through without burning them (even though they were small), and ended up finishing them in the oven. Next time I might sautee the leeks with an onion for added flavor instead of boiling them.
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Reviewed: Aug. 26, 2007
We had leftover leek to use up and I saw this recipe. They tasted like meatloaf patties... and just ok ones.
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Reviewed: Apr. 8, 2007
Very popular!
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Cooking Level: Expert

Home Town: Brampton, Ontario, Canada
Living In: Houston, Texas, USA

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Reviewed: Apr. 17, 2006
These were really good...very nice flavor! We didn't use as much oil--instead we almost cooked them like hamburgers, but let them really cook until they get a nice crunchy outside with a moist outside. I dont think that much matzo meal is needed, and we didn't use that much. Needed more salt, though. Very nice served with greek yogurt on top!!!
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