Sephardic Leek Patties for Rosh Hashanah
Savory leek patties spiced with cinnamon and curry, mixed with creamy mashed potato, eggs and matzo meal and pan fried until golden and crispy. A Sephardic holiday classic that makes a beautiful addition to your Rosh Hashanah simanim spread. Make them ahead and reheat on a rack for effortless holiday entertaining.
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!