Keftes de prasa
קפטס די פראסה
Sephardi leek patties, often mixed with ground beef or lamb, fried until crisp outside and tender within. They are especially associated with festive tables, including the symbolic use of leeks at Rosh Hashana, and can be adapted for Passover with matzah meal.
Ingredients
- •4 large leeks, white and light green parts only
- •1 lb ground beef or lamb
- •2 eggs
- •1/2 cup matzah meal or breadcrumbs
- •2 tbsp chopped parsley
- •1 tsp kosher salt
- •1/2 tsp black pepper
- •1/4 tsp ground cumin
- •Vegetable oil for frying
Instructions
- 1
Trim and wash the leeks very thoroughly, then slice and boil or steam until tender.
- 2
Drain the leeks well and squeeze out excess moisture, then chop finely.
- 3
Mix the leeks with the ground meat, eggs, matzah meal, parsley, salt, pepper, and cumin.
- 4
Form the mixture into small oval or round patties.
- 5
Heat a shallow layer of oil in a skillet over medium heat.
- 6
Fry the patties in batches until browned on both sides and cooked through, about 3 to 4 minutes per side.
- 7
Drain briefly on paper towels and serve warm or at room temperature.
Kosher notes
Fleishig in this version. For Passover, use kosher-for-Passover matzah meal and verify all seasonings are Passover-approved.
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