Keftes de Prassa

The moment I think of Keftes de Prassa, I’m transported back to my grandmother’s bustling kitchen, where the aroma of fresh leeks would dance in the air. Growing up, these Sephardic leek patties were a staple at family gatherings, embodying a mix of tradition and home-cooked comfort. Every bite carries with it a story, from my grandmother meticulously preparing the ingredients to my cousins and I eagerly waiting to savor these delights straight from the skillet. The way the golden crust forms around the tender leeks is simply irresistible. I can still hear the sizzle as they fry, and the laughter that filled the room while we shared stories over plates of these delicious patties. Making Keftes de Prassa isn’t just about the food; it’s about honoring family traditions and passing down cherished recipes that bring everyone together.

What to Buy for Keftes de Prassa

When preparing Keftes de Prassa, the ingredients are key to achieving that delectable flavor and texture. Each component plays a vital role in creating a harmony of taste, where the earthy leeks take center stage, complemented by the fluffiness of potatoes and the binding power of matzo meal. Let’s dive into what you’ll need.

• Leeks – 2 pounds (6-10 medium-sized, white and green parts only): The star of this dish, leeks provide a mild onion flavor and a tender texture after cooking.
• Mash Potatoes – 1 cup or Ground Lamb – 1 lb. or Ground Walnuts – 1/3 cup: This ingredient adds creaminess and binds the mixture, enhancing flavor and texture.
• Matzo Meal – 1/2 cup or Bread Crumbs: Essential for achieving the perfect patty consistency, providing a crispy exterior once fried.
• Eggs – 2 large, lightly beaten: Acts as a binder, helping hold the mixture together while adding richness.
• Olive Oil – 1 tablespoon: Used for frying, it adds flavor and helps achieve a golden brown crust.
• Garlic – 2-4 cloves, mashed: Adds a depth of flavor that beautifully complements the leeks.
• Salt – 1 teaspoon: Enhances all the flavors in the patties for a well-seasoned dish.
• Pepper – 1/4 teaspoon: A touch of heat to balance the flavors.
• Nutmeg – 1/4-1/2 teaspoon (optional): Adds warmth and a hint of sweetness to the dish, elevating the overall flavor.
• Lemon Wedges (optional): A fresh squeeze of lemon brightens the flavors when serving.

Cooking Method for Keftes de Prassa

Cooking Keftes de Prassa is an enjoyable process, filled with enticing aromas that will make your kitchen feel warm and inviting. Begin by prepping the leeks, then follow the steps to blend the flavors and create those scrumptious patties. Let’s get started!

1. First, halve the leeks lengthwise, ensuring you get all the tender parts. Slice them thinly to ensure they cook evenly and can be incorporated into the mixture without large chunks.
2. Next, rinse the sliced leeks thoroughly under cold water to remove any grit. This step is crucial as leeks can often harbor dirt between their layers.
3. Bring a large pot of lightly salted water to a boil. Once boiling, add the rinsed leeks, cover the pot, and reduce the heat to low. You’ll want to simmer the leeks until they are very tender, which usually takes about twenty minutes.
4. After simmering, drain the leeks in a colander and let them cool for a few minutes. Remember to squeeze out any excess liquid; this will help the patties hold their shape.
5. In a large bowl, combine the cooled leeks, mashed potatoes, and matzo meal. This is where the magic begins as all the flavors meld together.
6. Add the eggs, 1 tablespoon of olive oil, garlic, salt, pepper, and any additional seasoning you prefer. Mix everything together until well combined, ensuring an even distribution of ingredients.
7. If the mixture feels too soft for shaping, don’t worry! Simply add a little more matzo meal or form the mixture into clumps and dredge them in matzo meal or bread crumbs to flatten.
8. For each patty, shape 3-4 tablespoons of the mixture into an oval approximately 2.5 inches long and 1 inch wide, with tapered ends like a football. This shape helps them fry evenly.
9. In a large skillet, heat about 1/2 inch of oil over medium-high heat. Once the oil is hot enough, carefully fry the patties in batches, turning them once until they are golden brown on both sides, which should take about three minutes per side.
10. Once cooked, drain the fried patties on paper towels to absorb any excess oil. They can be served hot or at room temperature, and if you’d like, offer lemon wedges on the side for a fresh squeeze of flavor.

Recipe Tips about Keftes de Prassa

When making Keftes de Prassa, having some handy tips can make the process smoother and more enjoyable. Here are some valuable pointers to ensure your patties turn out perfectly each time.

• Storage: Store leftover Keftes de Prassa in an airtight container in the refrigerator for up to three days. Reheat them in a skillet for the best texture.
• Freezing: These patties freeze wonderfully! Place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. They can be frozen for up to three months.
• Pairing: Serve Keftes de Prassa with a fresh salad or yogurt sauce for a refreshing contrast. They also pair well with roasted vegetables.
• Making Ahead: Prepare the mixture a day in advance, letting the flavors meld together in the fridge overnight. Just shape and fry when you’re ready to serve.
• Cooking in Batches: To avoid overcrowding the skillet, fry in small batches to ensure even cooking and a crispy texture.

Serving Ideas for Keftes de Prassa

When it comes to serving Keftes de Prassa, options abound! Here are some creative ideas to elevate your dining experience:

• As a Starter: Serve these patties as an appetizer at parties, paired with a tangy sauce for dipping to excite your guests’ taste buds.
• Brunch Delight: Include Keftes de Prassa in a brunch spread alongside fresh fruits and pastries for a delightful variety.
• Comfort Food: Pair them with mashed potatoes and a side of sautéed greens for a comforting and hearty meal.
• Picnic Treat: Ideal for outdoor dining, these patties can be served cold and make for a fantastic addition to any picnic basket.
• Festive Occasions: Use Keftes de Prassa as part of a holiday spread or during family gatherings, celebrating tradition while enjoying great food.

FAQ

Conclusion

Keftes de Prassa truly represents the heart of comfort food, blending simple ingredients into a delicious dish that brings people together. I encourage you to try making these delightful leek patties; they are perfect for sharing with family and friends. Not only will you enjoy the rich flavors, but you’ll also create memorable moments around the table!

Keftes de Prassa

The ultimate comfort food, Keftes de Prassa are flavorful leek patties that are easy to make and hard to resist. Perfect for any occasion, these Sephardic delights are crispy on the outside and tender on the inside. Serve them warm with a squeeze of lemon for an unforgettable taste experience!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 14 servings

Course: Appetizers, Dinner, Side Dishes

Cuisine: Sephardic

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Leeks (6-10 medium sized, white and green parts only)
• 1 cup Mash Potatoes or 1 lb. ground lamb or 1/3 cup ground walnuts
• 1/2 cup Matzo Meal or bread crumbs (or more if needed - use matzo meal if making for Passover)
• 2 large Eggs lightly beaten
• 1 tablespoon Olive Oil or vegetable oil
• 2-4 cloves Garlic mashed
• 1 teaspoon Salt
• 1/4 teaspoon Pepper or more to taste
• 1/4-1/2 teaspoon Ground Nutmeg chili flakes or cayenne (optional)
• Lemon Wedges (optional)

Equipment

• Large Pot
• Skillet
• Saucepan
• Frying pan
• Chef's Knife
• Mixing Bowl

Method

 

1. Halve the leeks lengthwise.
2. Slice the halved leeks thinly.
3. Rinse the sliced leeks thoroughly.
4. Bring a large pot of lightly salted water to a boil. Add the leeks, cover, reduce heat to low, and simmer until very tender, about twenty minutes.
5. Drain the leeks and let cool. Squeeze out excess liquid.
6. In a large bowl, combine the leeks, mashed potatoes, and matzo meal.
7. Add the eggs, 1 tablespoon of oil, garlic, salt, pepper, and additional seasoning (if using). If the mixture is too soft to form patties, add a little more matzo meal or form the loose mixture into clumps and dredge them in matzo meal or bread crumbs to flatten.
8. For each patty, shape 3-4 tablespoons of leek mixture into an oval 2 1/2 inches long, 1 inch wide, and 1/2 inch thick, with tapered ends (like a football).
9. In a large skillet, heat about 1/2 inch oil over medium-high heat till hot enough for frying. Fry the patties in batches, turning once, until golden brown on both sides—about three minutes per side.
10. Drain the fried patties on paper towels.
11. Serve hot or at room temperature, accompanied, if desired, with the lemon wedges.

Notes

• Tip 1: Store leftover Keftes de Prassa in an airtight container in the refrigerator for up to three days. Reheat them in a skillet for the best texture.
• Tip 2: These patties freeze wonderfully! Place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. They can be frozen for up to three months.
• Tip 3: Serve Keftes de Prassa with a fresh salad or yogurt sauce for a refreshing contrast. They also pair well with roasted vegetables.
• Tip 4: Prepare the mixture a day in advance, letting the flavors meld together in the fridge overnight. Just shape and fry when you’re ready to serve.
• Tip 5: To avoid overcrowding the skillet, fry in small batches to ensure even cooking and a crispy texture.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!