Leek Patties

Sephardic Jews call them Keftes de Prasa, and traditionally they are served on Rosh Hashanah, Hanukkah, and Passover. Often made with meat and deep fried, my leek patties are vegetarian and oven baked. They are super easy to make and have a great flavor and texture.

Craving more Jewish recipes? Try my Tzimmes, Kasha Varnishkes (Kasha and Bowties), and Mock Chopped Liver.

Ingredients Overview

*The full recipe is in the recipe card below!

Leeks: When buying, choose straight, firm leeks with white (not yellowing) stems and bright, green leaves. Always make sure you wash them before cooking. The white/light green part of the leek is what you’ll be using for your recipe.

Potato: One large Yukon potato, ideally firm, smooth, and free of sprouts.

Breadcrumbs or Panko: Unflavored. They absorb moisture and help the patties keep their shape. **For Passover use Matzo meal. 

Fresh herbs: A mix of fragrant fresh leafy herbs–parsley, cilantro, and mint (optional). 

Egg: To bind everything together.

Feta cheese (optional): For additional flavor and protein, add two tablespoons of crumbled Feta cheese to the mixture.

How to Store Leek Patties?

Leek patties taste best the day they are made, as soon as they’re cool enough to eat. Cooled patties can be covered loosely with plastic wrap and kept at room temperature for up to 4 hours. 

If you have leftovers or want to make them ahead, you can wrap them in foil or place them in an airtight container in the fridge for a couple of days.

I do not recommend freezing them! They will turn mushy, watery, or even grainy.

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Leek Patties

Author Rachel

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Yield 10 units

Print Pin Recipe

Description

Crispy on the outside and tender on the inside, these little leek patties are filled with all sorts of goodness and flavor.

Kosher, Pareve or Dairy

Equipment

• Baking sheet
• Parchment paper
• Pastry brush
• Chef knife optional

Ingredients

• ▢ 2 medium- large size leeks
• ▢ 1 large russet potato
• ▢ ½ cup breadcrumbs, Panko, or Matzo meal  plus a little more if needed
• ▢ 1 large egg beaten
• ▢ ½ cup mixed parsley, cilantro, and mint (optional) finely chopped
• ▢ 1 garlic clove crushed
• ▢ ½  Teaspoon turmeric
• ▢ ½  Teaspoon salt
• ▢ ¼ Teaspoon black pepper
• ▢ 2 Tablespoons crumbled Feta cheese optional
• ▢ ¼ cup (60 ml) olive oil

Instructions

Prepare the leeks:

• The edible parts are white and light green! Cut off the root end and dark green top. Slice leeks in half lengthwise and then into slices. Place the sliced leeks in a bowl of cold water. Give them a gentle stir to remove any dirt between the layers. Rinse and drain.

Prepare the potato:

• Scrub, peel, and cut into large, evenly-sized cubes.

Cook the veggies:

• Transfer the leeks and potato to a saucepan or a pot. Cover with an inch or two of cold water.
• Place the pot over medium-high heat and bring it to a boil. Once boiling, cover and reduce the heat to low.
• Cook for 15-20 minutes until they are tender all the way through. You can test this by poking the potato with a fork. If it slides all the way easily to the center, they are done.

Make the patties:

• Strain, cool until safe to handle, and squeeze out the leeks to remove all the moister. 
• Using a sharp knife, chop the leeks thinly.
• Combine the cooked leeks, potato, and breadcrumbs in a large bowl. Using a fork mash the cooked potato.
• Add the egg, chopped herbs, garlic, turmeric, salt, and pepper. Add Feta (optional). If the mixture is too soft to form patties, add a little more breadcrumbs. 
• Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper.
• Spray or brush the baking sheet with oil.
• Using your hands, shape the mixture into patties.
• Place the patties on the prepared baking sheet and spray or brush the tops.
• Bake until golden, about 20 minutes, flipping halfway through. Serve immediately or at room temperature.

Notes

How to Store Leek Patties

Leek patties taste best the day they are made, as soon as they’re cool enough to eat. Cooled patties can be covered loosely with plastic wrap and kept at room temperature for up to 4 hours.

If you have leftovers or want to make them ahead, you can wrap them in foil or place them in an airtight container in the fridge for a couple of days.

I do not recommend freezing them! They will turn mushy, watery, or even grainy.

Tried this recipe? Tag@mamalivingabroad