Keftes de Prassa
Keftes de Prasa
Leek patties traditionally served for Rosh Hashanah and Passover. These beloved Sephardic fritters highlight softened leeks bound with eggs and matzah meal, with or without minced meat.
Ingredients
- •4 large leeks, trimmed and washed well
- •1/2 lb ground beef or lamb
- •2 eggs
- •1/2 cup matzah meal
- •1 tsp kosher salt
- •1/2 tsp black pepper
- •1/4 tsp ground cinnamon
- •1/4 cup chopped parsley
- •1/3 cup olive oil, for frying
- •1 lemon, cut into wedges for serving
Instructions
- 1
Slice the leeks and boil them in salted water until very soft, about 15 minutes.
- 2
Drain the leeks thoroughly and squeeze out as much liquid as possible.
- 3
Chop the leeks finely and place them in a mixing bowl.
- 4
Add the ground meat, eggs, matzah meal, salt, pepper, cinnamon, and parsley.
- 5
Mix well and let the mixture rest for 10 minutes so the matzah meal absorbs moisture.
- 6
Shape into small flat patties with damp hands.
- 7
Heat olive oil in a skillet over medium heat and fry the patties in batches until golden on both sides.
- 8
Drain briefly on paper towels and serve warm, with lemon if desired.
Kosher notes
For Passover, use kosher-for-Passover matzah meal. A meatless version may be made for a pareve meal, but this version follows the meat-inclusive tradition noted in the file.
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