Cefters de Prassa, or keftes kyeftes, keftedes, kifticas, either way you say it, Sephardic Leek Patties come with a warning: addictive.
Leeks are traditionally served this way in Sephardic homes as a tradition for Passover as a sign of Spring and on Rosh Hashanna as a "siman" a sign to Hashem. And since they are lightly fried, they are perfect if you'd like a Sephardic twist on Hanukkah latkes.
Of course they are most delicious when served right away~but that's usually just the cook's reward, as I see it. Queen in the kitchen style, I make them weeks ahead and freeze. Then it's a chinch to place them right on the blech to warm and serve with a spritz of lemon to brighten the taste. It's our Jewish holiday tradition to celebrate Rosh Hashana and Pesach with Keftes d'Prassa baked in the tomato-lemon sauce
Keftes d'Prassa~Sephardic Leek Patties from Cooking for The King
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 for Sephardic Leek Patties:
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. Gently squeeze out excess water. (I sometimes save the cooking broth for soup stock)
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 water from matzo.
3. In another, large bowl, beat eggs with salt, pepper and garlic. Add leeks and matzo. MIx to combine. Stir in matzo meal or water as needed to achieve a consistency that holds together loosely.
4. Pour matzo meal into a pie plate. Using about 2 tablespoons of the leek mixture, shape leek into 1/2” thick patties. Dredge patties in matzo meal.
5. Pour enough oil into a medium skillet to coat the bottom. Heat to medium high. Gently place patties in hot oil and brown 3-5 minutes per side or until golden. Work in batches, do not overcrowd the pan and add more oil to skillet as needed. Remove to a 13 x 9 inch-baking pan. (At this point you can freeze the keftes. When solid, place in a plastic freezer bag and label. Will keep for a month in the freezer)
6. Serve warm or room temperature with a squeeze of fresh lemon. OR: Preheat oven to 350 degrees. In a small bowl, stir together tomato sauce, lemon juice, salt and pepper. Pour over sephardic leek patties in baking pan. Cover pan with foil. Bake 20 minutes in the preheated oven.
For another recipe like Sephardic Leek Patties, try Bamia, okra cooked in tomatoes.
Food is a powerful reminder of who we are and ties us to the family that came before us. Traditional foods speak of entire communities uprooted and searching for lands and governments favorable to Jewish observance. It is because of their mesiras nefesh, self sacrifice, that we celebrate our holy days in joy, honor, gladness and dignity. Serving your family's traditional Jewish recipes gives a precious opportunity to talk about the monumental efforts they extended on to ensure their generations hold fast to Torah and mitzvos.