Remove the outer layer of the leeks, cut in half lengthways and across in chunks. Wash thoroughly.

Put the leeks and potatoes in a large pan of generously salted water. Bring to a boil. Cover, reduce the heat and simmer for 20-30 minutes or until tender. Drain in a colander and let the vegetables cool. Place them in a tea towel and twist the tea towel tightly, squeezing out excess liquid.

Blitz the leeks and potatoes in a food processor, pulsing a few times until combined, while still retaining some texture. Do not purée. In a large bowl combine the leek-potato mixture with the meat, egg, parsley, dill and tomato. Season with salt and pepper. Chill, covered with plastic wrap, in the fridge for 30 minutes.

Shape the patties: With a small bowl of water nearby, dampen your hands and shape the mixture into round patties, about 5cm (2in) wide and 1cm (3⁄4in) thick. Place on a tray lined with plastic wrap.

Heat enough oil to a depth of 1.25cm (1⁄2in) in a large frying pan over a medium-high heat.

When the oil is hot but not smoking, dredge 4-5 patties lightly with flour and dip in beaten egg.

Gently drop the fritters in the oil and fry for about 3-5 minutes on each side. Lower the heat if they are browning too quickly so that they cook through but do not burn. Add more oil as necessary. Scoop out with a slotted spoon and drain on paper towels. In between each batch discard any bits of batter that may be floating in the oil.

Serve hot or at room temperature.

❖ Stella’s Hints:

• The fritters can be fried ahead of time and kept warm in a 120°C (250°F) oven for about 20 minutes.