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.
Leek Prasas
Servings
8 Servings
Ingredients
- 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
- 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.
Instructions
- 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.
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