Wash the leeks, separating the layers of leaves to remove any grit. Slice the white and tender green parts. Melt the butter in a large pan and sauté the leeks in it for 1–2 minutes, seasoning them with salt. Cover with boiling water, and cook for another 2 minutes or until crisp-tender. Drain and put the leeks in a large bowl. Add the eggs, a cup of mashed potato, salt and pepper, the dried oregano, and half a cup of flour and stir to blend all the ingredients. If the mixture is too sloppy, add the additional mashed potato and/or the flour and adjust the seasoning. Heat half an inch of oil in a large frying pan. Using a 1/3-cup measure, scoop portions of the mixture and drop them in the oil. Flatten each with a spatula and cook, keeping the oil at a sizzling but not excessive temperature, for 2–3 minutes per side, or until golden brown. Remove to a warm dish lined with paper towels. Serve sprinkled with salt and with wedges of lemon on the side. Serves 8.
8 leeks 2 tablespoons butter 4 eggs, lightly beaten 1-2 cups mashed potatoes salt and pepper to taste 1 teaspoon dried oregano ½ cup flour, or more as needed olive or peanut oil for frying 2 medium lemons, cut in wedges