Enjoy these leek and beef patties on Rosh Hashanah for the simanim of leeks. “May it be your will, L-rd our G-d, to cut off our enemies.” The Hebrew word for leek, karti is similar to the Hebrew term yi-karaytu, meaning to cut off.
- Cook Time
- Prep Time
- 8 ServingsServings
- 2-3 Leek Stalks cleaned and sliced
- 1 lb. of ground meat (Turkey, Lamb or Beef)
- 1/4 cup oil
- 1/2 tsp. salt
- 3/4 Tbs. brown sugar
- 1 pinch of white pepper
- 2 pinches of cinnamon
- 1 large egg
- 1 -2 Tbs. matzo meal
If using lamb add the following:
- 1 pinch of cardamom
- 1 Tbs. mint sauce. (Fresh mint leaves crushed with a touch of salt simmered in wine vinegar and water, low heat.)
After the leeks have been thoroughly cleaned and checked for bugs, cut into strips and either boil in a pot of water until soft or sauté in the oil on low heat until soft. The water method gives you a base for a good veggie soup. The sauté method allows the sugars to caramelize in the leeks and gives you a sweeter leek.
Once the leeks are soft, cut them rustically into pieces that are about 1 to 2 inches. Then simply mix with all of the other ingredients except the oil. Then form the mixture into flat round patties about 3 inches in diameter. Make sure you indent the center with your thumb so that they don’t plump up too much when you cook them.
Now, you can either pan fry on medium heat with a touch of oil in the pan (especially if you choose turkey) or you can bake them in the oven at 400 until done, about 15 – 20 minutes.
The prasas can be cut into fourths and served with a toothpick in each for ease of handling.