I didn’t grow up eating keftes de prassa at my Iraqi family’s table. I discovered these Sephardic leek patties living in Seattle, where the Jewish community was a beautiful blend of traditions and backgrounds many of whom where from the Island of Rhodes, and somewhere along the way they became one of my favorite things to make for Rosh Hashanah.
Leeks carry a special meaning during the holiday. As part of the simanim, the symbolic foods eaten on Rosh Hashanah, we recite a blessing over them asking that our enemies be cut down and that we move forward into the new year with strength. It is a powerful intention wrapped up in a very humble vegetable, and I love that this recipe honors that tradition in the most delicious way possible.
My version is spiced with cinnamon and curry, which gives the patties a warmth that feels familiar to my own cooking, mixed with creamy mashed potato, eggs and matzo meal, then pan fried until golden and crispy. They can be made completely ahead of time and reheated on a rack in the oven, which makes them one of the most practical things you can add to your holiday table. Make a big batch. They will disappear faster than you expect.
Sephardic Leek Patties for Rosh Hashanah
Ingredients
- 4-5 large leeks white and light green parts, thinly sliced, washed well and dried
- 2 medium russet potatoes peeled and cubed into 2-in pieces
- 2 tbsp olive oil or any neutral oil, plus more for frying
- 1 tsp kosher salt
- 1 tsp curry powder
- ½ tsp cinnamon
- ¼ cup matzo meal
- 1 large egg
Instructions
- In a saucepan, add cubed potatoes, cover with water and season generously. Bring to a boil and lower to a simmer until potatoes can be pierced with a knife, 6-8 minutes. Drain well and return to the warm saucepan and cover. Set aside.
- Heat a large frying pan on medium heat and add 2 tbsp of olive oil. When the oil glistens, add leeks and saute, moving them around intermittently until they soften, about 7-10 minutes. Adjust the heat if necessary so that you do not burn the leeks.
- Add in salt, curry powder and cinnamon, mix with a spatula and continue to cook about 5 more minutes. Remove from the heat and let cool.
- In a large mixing bowl, add boiled potato cubes and mash with a potato ricer or a fork. Add in leeks, matzo meal and 1 large egg, season again with salt and mix well with clean hands.
- Use your hands to prepare patties. Eyeball or measure about 1½ tbsp and form into patties, set aside on a sheet tray until ready to fry.
- Heat a shallow amount of olive oil in a frying pan on medium heat. When the oil is hot add leek patties and fry for 2-3 minutes on each side until golden brown. Careful not to overcrowd the pan. Let cool on a rack if you have one, or on paper towels to absorb the oil.
- These patties can be made a day or two before the holiday and reheated on a rack before Rosh Hashanah. Shana tova!
How would you recommend reheating them in the oven after freezing? Can you give a specific time and temperature? Thanks!
Hi Marnie,
I haven’t tried freezing them but I would assume you can thaw them and reheat. I tend to cook them 3 days in advance, keep them refrigerated and reheat on 350 on a rack so that they stay crispy.
Hi
Do you serve these patties with a dip?
Thank you
Sharon
I don’t generally. They are served as part of the sort of Seder portion of the meal where we say a blessing and eat the symbolic foods. But these would go nicely with a harissa sauce.
My sefaradi friend cried!
Did you make them already? Tears of joy, I hope!