Re-Posting…..a Passover favorite!!!!Keftes di Prassa ( Passover leek patties)

We JUST celebrated Purim…..and walking into the market today, I was bombarded with Passover!!!!! Time to start planning our Seder meals, menus for the week…….while preparing delicacies for a Banyo di Novia, in between! Our cooking calendar is busy for the month ahead….all in preparation for happy and wonderful things!!!!

There are several foods that my mom prepares especially and only for Pesah.  Keftes di Prassa (leek patties) is one of those specialities.

In our family, these are vegetarian – others make them with ground meat. (these are one of my husband’s very favorite Sephardic treats!!)

This is my mom’s method for Keftes di Prassa.


1 large onion – chopped

8 medium stalks of leek

3 eggs

2 tblsp matzah meal

1 C mashed potato or 1 C mashed potato flakes

pepper to taste

*optional pinch of red pepper flakes

to fry: 2/3 C oil
Prepare leeks.  Cut 1/4″ from top and bottom.  Cut in half vertically.  Soak and clean leeks throughly.  (leeks, by nature, often have a good amount of fine dirt between leaves. Make sure to clean carefully) Cut into 1/2″ pieces.

Boil cut leek and chopped onion in a pot of water ( covering mixture), until vegetables are soft and limp.

Drain ( squeeze out) all liquid.  Add additional ingredients.  Blend into an even leek-onion mixture. Shape into patties.

Fry on medium heat until both sides are slightly browned.

Drain on a paper towel. Divine freshly made…..can be frozen, sealed tight.

Defrost and place on a cookie sheet and warm in the oven at 300 degrees for about 10 minutes, or until warmed throughly.


24 thoughts on “Re-Posting…..a Passover favorite!!!!Keftes di Prassa ( Passover leek patties)

  1. One of my favorite passover foods. Keep cooking Auntie Kay, you have to make a lot for our family, ki no manki.
    What’s next, megina?


  2. One of my favorite passover foods. Keep cooking Auntie Kaye, you have to make a lot for our family, ki no manki..
    What’s next, megina?


  3. I’m so excited to make all these things next month. Yummmmm. . . you always make the best. Hope mine comes out even half as good as yours



    ” bendichas ” manos . . .



    S H A L O M – F R O M – I S R A E L .



  5. Marsha:
    I have printed all the recipe. If you keep this up I’ll have a Sephardic Cook Book in no time. I print these because I love your mother’s cooking. Keep up the great work.


  6. i grew up eating the groundbeef variety of these with a marinara like sauce but one year doing my first away from home passover dinner in college i made some vegetarian ones. i didn’t think of removing the meat but substituting it. I used the meatiest veggie i know, eggplant. they turned out but quite good, but its nice to know that removing and not just subsituting or adding ingredients is a viable way to alter a recipe. i do suggest trying the keftes with an eggplant leek mix though


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