Moroccan · Street food
Keftes de Prasa (Leek Patties)
Keftes de prasa are golden fried leek patties of the Sephardic kitchen — leeks boiled soft, squeezed dry and mixed with a little meat or cheese and egg, then fried into tender fritters. Often served at Rosh Hashana, where leeks carry symbolic meaning, they are sweet, savoury and comforting, eaten warm with lemon.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 5
- Level
- Medium
Ingredients
- 800 g leeks, trimmed and sliced
- 150 g minced beef (or 100 g grated cheese for a dairy version)
- 2 eggs, plus 1 for coating
- 3 tbsp matzo meal or breadcrumbs
- 1/2 tsp cumin and a pinch of nutmeg
- Salt and black pepper
- Oil, for frying and lemon to serve
Method
- 1
Cook the leeks
Boil the sliced leeks until very soft, drain, cool, then squeeze out as much water as possible and chop finely.
- 2
Make the mixture
Mix the leeks with the meat (or cheese), two eggs, matzo meal, cumin, nutmeg, salt and pepper into a shapeable mixture.
- 3
Shape
Form into small flat patties with damp hands.
- 4
Coat and fry
Dip each patty in the remaining beaten egg and fry in hot oil, turning, until golden and set.
- 5
Serve
Drain on paper and serve warm with lemon wedges.
Chef's tips
- Squeeze the boiled leeks really dry — excess water makes the patties fall apart in the pan.
- The matzo meal both binds and keeps them tender; add a little more if the mix is too loose.
- Fry over steady medium heat so the inside cooks through before the outside over-browns.
Frequently asked questions
Why leeks at Rosh Hashana?
Leeks (karti) are one of the symbolic Rosh Hashana foods, eaten with a wish that adversaries be "cut off", making keftes de prasa a traditional New Year dish.
Meat or cheese version?
Both are traditional depending on whether the meal is meat or dairy; the method is identical, so choose to suit the rest of the table.