Cefters de Prassa
Sephardic Leek Patties

I make these Cefters de Prassa, or Sephardic Leek Patties, every Passover as a sign of Spring and on Rosh Hashanna as a "siman" a sign to Hashem.

5 large leeks, white parts only, washed well and chopped (discard tough green stalks)

5 matzos

3 eggs, lightly beaten

1 teaspoon salt

1/2 teaspoon pepper

4 garlic cloves, garlic

1 cup matzo meal

1/4 cup vegetable oil

Sauce:

1 (8 ounce can) tomato sauce

juice of one lemon

1/4 teaspoon salt

1/8 teaspoon pepper

1. Place leeks in a soup pot with enough water to cover. Bring to a boil over high heat, lower heat and simmer 30 minutes. Drain well.

2. In a medium bowl, break matzos into large pieces. Soak in warm water 5 to 10 minutes until soft but not mushy. Gently squeeze excess moisture from matzo.

3. In another, large bowl, beat eggs with salt, pepper and garlic. Add leeks and matzo. Mix well.

4. Shape mixture into 3” patties adding matzo meal or water as needed to achieve a consistency that holds together loosely. Dredge patties in matzo meal.

5. Pour enough oil into a medium non stick skillet to coat the bottom. Heat to medium high. Gently place patties in hot oil and brown 5 minutes per side or until golden. Remove to a 13 x 9 inch-baking pan.

6. Preheat oven to 350 degrees. In a small bowl, stir together tomato sauce, lemon juice, salt and pepper. Pour over leek patties. Cover pan with foil. Bake 20 minutes in the preheated oven.

For another recipe like Sephardic Leek Patties, try Bamia, okra cooked in tomatoes.