Great for Rosh Hashanah and Pesach, these leek patties are a Turkish/Sefaridic tradition! Serve with lemon. This recipe makes about 20 patties, depending on size. I doubled it to serve at both dinners (as one of the simanim) and as a veggie for a lunch.
Leek patties (Keftes de Prassa)
(modified just a little from Olive Trees and Honey: awesome vegetarian kosher cookbook by Gil Marks)
- 2 lbs leeks, washed well, white and green parts sliced thinly
- 4cloves garlic, mashed
- 1t salt
- 1/2 t pepper
- 1/2 t nutmeg
- 1C mashed potatoes (from a mix or fresh)
- 1/2 C matza meal
- 3 eggs
- oil for frying
Boil the leeks in a pot of water until very tender (25-35 minutes.) Drain and squeeze dry.
Mix leeks, garlic, potatoes, and matza meal. Add eggs and seasonings. Form into patties (add a little oil or matza meal as needed to get to patty-making consistency.)
In large skillet, heat 1/2 inch oil until hot (a drop of water sizzles when dropped in). Fry patties in batches until golden brown, then drain. Refrigerate for 1-2 days or freeze and defrost the number needed. Serve hot or at room temp.
