Sephardic Leek Fritters (Keftes de Prasa)
Meatless leek-and-potato patties, drained thoroughly before shaping and pan-frying.
- Original yieldYield
- 10 small patties; 5 side portions10 small patties5 side portions
- PrepPrep time
- CookCook time
- TotalTotal time
Estimated: 25 minutes preparation and shaping, 15 minutes simmering, 20 minutes draining/cooling and 20 to 25 minutes frying in batches.
Published
Original recipe: 10 small patties; 5 side portions
The story behind the recipe
Leeks have to lose water before these small patties can hold their shape. Once cooked and squeezed dry, they're mixed with potato, egg and breadcrumbs, then browned in a shallow layer of oil. The center stays soft under the fried surface.
Leek first
Use the white and pale-green parts and weigh them after trimming and washing. Sand can hide between the layers, so separate and rinse them carefully before slicing. The dark, tough outer leaves aren't included in the stated weight.
Read more about this recipe
A meatless published version
Keftes de prasa appear in different Sephardic family and community recipes, including versions with meat. This one follows a published meatless leek-and-potato formula from Kosher Cowboy. Potato and egg accompany the leek in this branch.
That distinction also helps describe the food accurately. Potato and egg bind the cooked leek, with breadcrumbs taking up some remaining moisture. The drained leek remains the largest part of the mixture.
ANU Museum's Foodish collection preserves other leek-patty versions with named community sources. A shared name can lead to a different mixture at the next table. Here, look for a soft vegetable center and a browned surface, with no separate breadcrumb coating.
Drain before adding the egg
The first cooking softens the vegetables. The draining step does something else: it removes water that would otherwise loosen the mixture in the frying pan. Let the cooked leek cool enough to handle, then press and squeeze it firmly in a clean cloth.
Mashing the potato separately before combining also makes it easier to spot a hard piece. Both vegetables should already be tender; frying gives the patties their browned surface and cooks the egg binder. It shouldn't have to soften a raw cube of potato buried inside.
The mixture is divided into ten modest patties. Their thinness helps the center cook while the outside colors. Large, thick rounds would need a different timing and are harder to turn without breaking.
Keep the surface crisp
Fry in batches with room to slide a spatula underneath. Crowding makes turning awkward and leaves less exposed pan around each patty. Lift the cooked rounds onto absorbent paper briefly and serve while their surface is still freshly fried.
A stack under a tight lid traps steam. For serving, a loose single layer shows the leek texture better and keeps the edges from pressing into one another. Let a few irregular strands remain at the edge when shaping; the mixture doesn't need to become a smooth paste.
An everyday binder
This version contains ordinary wheat breadcrumbs. It isn't the Passover branch mentioned by the source, which proposes a different binder. Matzo meal and potato starch aren't silent one-for-one replacements in the method here.
For kosher preparation, the ingredients, oil and equipment need to suit the intended kitchen. Its appeal is a small savory patty with plenty of leek, made by attending to moisture before the pan is heated.
Explore the historical background and companion recipes in Time, Texture and Tradition: Jewish Cooking Techniques Across the Ages.
Make it your wayOriginal: 5 servings · Makes 10 small patties; 5 side portions
Original recipe: 10 small patties; 5 side portions
Ingredients
For 10 small patties; 5 side portions. Quantities are shown as written.
Source measurement convention: Metric. Explicit unit definitions take precedence; unconfirmed measures must be checked before conversion.
Original quantities for 10 small patties; 5 side portions.
- Leeks, trimmed white and pale-green parts, cleaned weight, sliced500 g
- Potato, peeled weight, cut into 1 cm pieces150 g
- Water, for boiling1.5 l
- Large egg1
- Plain dry breadcrumbs35 g
- Fine salt1/3 tsp
- Sunflower oil, for shallow frying150 ml
Measurement notes
- fine salt: US tsp: 1 = 4.9289 ml (rounded).
Measurement notes
Original ingredients
- 500 g leeks, trimmed white and pale-green parts, cleaned weight, sliced
- 150 g potato, peeled weight, cut into 1 cm pieces
- 1.5 liters water, for boiling
- 1 large egg
- 35 g plain dry breadcrumbs
- 1/3 US tsp fine saltUS tsp: 1 = 4.9289 ml (rounded).
- 150 ml sunflower oil, for shallow frying
Equipment
4-liter saucepan or Dutch oven
Fine-mesh strainer
Food processor
Heavy cast-iron skillet (10 or 12-inch)
Food thermometer- Clean food-safe cloth
Instructions
Cook and drain the vegetables
Put the leeks, potato and water in a 4-liter saucepan. Bring to a boil, then reduce to a simmer and cook for 12 to 15 minutes, until both vegetables are tender. Drain well in a strainer.
Cool and squeeze the leeks
Leave to cool for about 20 minutes, until comfortable to handle. Pick out and mash the potato. Put the leeks in a clean food-safe cloth and squeeze firmly to remove excess liquid. Pulse the leeks briefly in a food processor to chop them; don't turn them into a watery puree.
Mix and shape ten patties
Mix the chopped leeks, mashed potato, egg, breadcrumbs and salt thoroughly. Divide into ten equal portions and flatten into patties about 6 cm across and 1 cm thick at the original yield.
Fry in small batches
Heat the oil in a 10-inch heavy skillet over medium heat, making a shallow layer about 3 mm deep. Fry five patties at a time for about 4 to 5 minutes per side, turning carefully, until browned and the centers reach 160°F (71°C). Adjust the heat if the edges color before the middle cooks.
Drain briefly and serve hot
Drain briefly on absorbent paper and serve hot, two patties per side portion. Don't leave cooked batches at room temperature for more than 2 hours, or 1 hour above 90°F (32°C).
Estimated calories 160 kcal
Nutrition portion: 1/5 of recipe · Original yield: 10 small patties; 5 side portions
Source & assumptions
Rough estimate for one fifth of the original batch. Uses a published cooked-and-squeezed leafy-green yield as a leek proxy and a pancake/fritter oil factor; the recipe leeks, potato, egg and breadcrumbs stay included. Squeezing, patty size and oil uptake may differ substantially; not measured or validated for this specific recipe. The approximate patty dimensions do not establish a measured serving weight.
Recipe notes
When adjusting quantities
Keep patties about 1 cm thick and fry additional batches. Pan oil is a working amount, not a serving amount; restore the shallow layer as needed rather than multiplying its depth.
Original recipe notes
These notes describe the original recipe. Quantities mentioned here do not change when you adjust servings.
Adapted from Kosher Cowboy's Sephardic Leek Patties. This is the meatless potato-and-egg branch. Prepared vegetable weights, breadcrumbs and pan-oil quantity are defined here; the vegetables are simmered until tender, cooled and squeezed before mixing, and the oil layer is shallower than the source's half inch. The prepared weights replace its counts of two leeks and one potato.
Contains egg and wheat. Use ordinary plain dry breadcrumbs for this version; no Passover suitability is claimed. For kosher preparation, choose appropriate processed ingredients and equipment and check leeks according to the intended household's practice. Refrigerate leftovers promptly in a shallow container at 40°F (4°C) or below; reheat throughout to 165°F (74°C).
Read the scaling guide. Times, temperatures and equipment need their own consideration. Open the recipe tool to review and correct individual amounts.
Sources and attribution
Adapted from Kosher Cowboy's published meatless Sephardic Leek Patties.
Recipe details
- Course or meal
- Side dish
- Cuisine
- Jewish
- Cooking method
- Stovetop
- Browse category
- Snacks & Dips