Leek fritters, pirasa koftesi, kufte de prasa or fried leek patties are the quintessential Sephardic dish for Passover. To make these fritters, finely sliced leeks get cleaned thoroughly, steamed until softened, drained and mixed with a little ground meat and eggs, they are then dipped in matzoh meal and eggs and finally fried oil until golden. Each family has their unique recipe for it, some use ground meat, some mashed potatoes but the result is always worth the effort.
Like all fried food, the leek fritters are best as soon as they are made but if you are making a very large batch, then transfer them to an oven proof dish and keep them warm at about 170F until ready to serve.
If fried food isn’t your thing or prefer a lighter version of this tasty treat, next week I’ll be posting a baked leek dish.
- 3-4 medium leeks
- 3-4 oz. ground beef, extra lean
- 1 egg
- 1-2 tbsp matzoh meal
- Sea salt and freshly ground black pepper
- 2 eggs, lightly beaten
- Matzoh meal
- Oil for frying
Cut the leeks into ½ inch slices; wash in lots of cold water, repeat if necessary until the leeks are clean. Transfer to a pot and add about half a cup of water, cover with a lid and cook over medium high heat, until the leeks are soft.
Transfer the cooked leeks to a colander and let them cool, once they are cool enough to handle squeeze as much water as possible from the leeks.
Mix the cooked leeks with ground beef, egg and matzoh meal, season with salt and pepper and shape them into patties of about 3 inches in diameter and about an inch thick, refrigerate the patties if not serving right away.
About half an hour before serving, heat oil in a frying pan, dredge the patties in matzoh meal shaking off the excess and dip into the egg, fry on both sides until golden brown. Put the patties on a plate lined with paper towels to remove the excess oil and serve them hot or warm.