A common dish in Greece, Turkey and Bulgaria, this recipe for leek patties (keftes de prasa) is my mother’s. While it is often made with meat, this is a vegetarian version. We typically eat these fried patties at Rosh Hashanah, and the entire plate disappears in minutes!
Leek Patties
Servings
20 Servings
Ingredients
- 1 kg 2.2 lbs leeks, trimmed and cleaned
- 1 egg
- Salt
- 3 Tbs. breadcrumbs
- Oil for frying
Instructions
- Put cleaned leeks in a pot of water over medium-low heat, cover and cook until soft (they should be tender when poked with a spoon).
- Drain the leeks and allow to cool. Squeeze out as much as liquid as possible.
- Put the leeks in a food processor and blend until smooth.
- Mix in the egg, salt and breadcrumbs. The mixture should be quite soft but just firm enough to form into patties.
- Put about 1 cm oil in a pen over medium heat.
- Form the leek mixture into small patties and carefully drop in the oil. Fry until evenly browned and crispy on both sides.
- Transfer to paper towel-lined plate. Serve immediately.
- Variation:
- Leek patties are also very popular during Passover. To make them kosher for Passover, simply swap the breadcrumbs for matzo meal.
- TIP: To clean leeks, cut in half lengthwise and rinse thoroughly, then soak in a solution of water and a little distilled vinegar. The vinegar will draw the dirt out of the leeks.
Lauren, the patties can be served at room temperature.
Happy Passover
can you cook on the Friday and put on a hot tray to serve for saturday lunch ?
Beth, I am so happy to hear your experience. Thank you so much for sharing. I’m sure you will enjoy the rest of the recipes in my cookbook ‘Cook in Israel – Home Cooking Inspiration’,which can be found at Amazon.
Happy New Year.
Orly
These were surprisingly yummy! We don’t like onions or even the smell so leeks were pretty much out of my comfort zone but they are definatly going in our recipe box, thanks !
LeslieH you definitely can make them ahead , freeze them defrost and reheat in the oven.
Happy new year!
orly
Can you make these ahead of time, freeze and reheat in the oven?
Tammy, I also use part of the green part.
do you use the entire leek or just the bulb in the apple/leek recipe?
Are you planning to make the simanim for Rosh Hashanah? Thanks!