Leek patties (Keftes de Prassa)


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.


About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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