After a whirlwind trip to New York for a very special wedding, I returned home and got into ‘Pesah Prep’ mode. When I walked into my mom’s home on Sunday morning, she had already prepared and fried 6 dozen Keftes de Prassa!! She knows they are a favorite for so many in our family and she wanted to make sure she had them made and ready for the family to enjoy!!
We serve Prassa (leeks) at Pesah as they are a spring vegetable. We also serve them at Rosh Hashanah as part of the ‘yehi ratzonis’ – the Rosh Hashanah Seder.
In our family, there are vegetarians – (other families make them with ground meat.)
This is my mom’s method for Keftes de Prassa.
1 large onion – chopped
8 medium stalks of leek
2 tblsp matzah meal
1 C mashed potato or 1 C mashed potato flakes
pepper to taste
*optional pinch of red pepper flakes
*****(One side note – for ease of preparation: Trader Joe’s has packages of pre-cut leek in the freezer section – cuts down on preparation time! Boil the leek for about 20 − 30 minutes until soft. Rise under cool water. Squeeze water from leek. (then squeeze again – and again. Then, just one more time – it is amazing how match liquid can be removed, and so doing will help ensure the best possible results. Separately chop and boil the onion in a pot of water. Then continue as below.)
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 : 2/3 C oil
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.
~ Bendichas Manos