Kouftikes de Prasa Sandwiches

Spicy cabbage:
2 cups finely shredded red cabbage (use slicing blade, not grating blade, of food processor)
1/2 teaspoon kosher salt
1/4 cup white vinegar
Juice from half a lemon
2 teaspoons harissa or sriracha (chili sauce)

Leek fritters:
2 large leeks, white and light green parts only (about 12 ounces)
2 tablespoons vegetable oil
3/4 teaspoon kosher salt
4 large eggs, beaten
1/2 cup bread crumbs
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of ground cinnamon
Vegetable oil, for shallow frying
Flaky sea salt

4 pita breads, lightly toasted or grilled
20 thin half-moons of cucumber
1/2 cup thick Greek yogurt or labneh
Ground sumac
Handful of fresh mint or cilantro leaves, torn

For the spicy cabbage:
Thoroughly toss together the cabbage, salt, vinegar, lemon juice, and chili sauce.  Cover and refrigerate for at least 2 hours and up to 24 hours.  Allow to return to room temperature before serving.

For the leek fritters:
Cut the leeks in half lengthwise and then into 1/4-inch-thick half moons.  Wash in 3 changes of water and dry thoroughly (a salad spinner works well for this).

Heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat.  Add the leeks and sauté until tender, about 5 minutes.  Transfer to a mixing bowl.  (You can use the same skillet to fry the leek fritters in a minute.)

Thoroughly mix the leeks, salt, eggs, bread crumbs, cumin, paprika, and cinnamon.

Heat about 1/8 inch vegetable oil in the skillet over medium-high heat.  When the oil is shimmering, drop in 1/4 cup leek batter with a measuring cup, and use the back of the cup to smooth the batter into a circle about 4 inches in diameter.  Repeat with the remaining batter, making 8 fritters total (fry them in 2 batches if necessary, adding a bit more oil as needed).  Fry each fritter until golden brown, about 3 minutes per side.  Transfer to paper towels and season with flaky sea salt. 

Place 2 leek fritters on a pita.  Top with a handful of the spicy cabbage, 5 cucumber slices, and 2 tablespoons Greek yogurt.  Sprinkle a little sumac on the yogurt and scatter a few mint or cilantro leaves over the whole sandwich.  Repeat with the remaining ingredients.  Fold the pita over to eat as a sandwich.  Serve immediately.
Makes 4 sandwiches.


From Herbivoracious by Michael Natkin