Leek Patties: Sephardic-Style Jewish Fritters
During the holiday season, do you have a favourite recipe that you or someone in your family make every year? I am fortunate to be from a family of rich heritage and cultures with amazing food that I not only love to eat but also create myself for friends when I entertain. I always enjoy putting my own twist on some recipes yet have reverence for tradtitions and flavours that remind me of my childhood.
Since I mentioned earlier that I will be sharing more recipes inspired from my multi-cultural heritage, these are another one of my favourites, and very simple to make.
I'd love to hear about some of your family traditions around food during the festive season. What is it that you love to indulge in or make for the holidays?
These are traditional patties served in Sephardi cuisine, similar, but not to be confused with latkes (potato pancakes in Ashkenazi cuisine), both are delicious. Also called Keftes de Prasa, depending on where you are from and how your family makes them, these can also be prepared with the addition of meat (usually lamb for us) instead. You will find them round (how I make them), oval, and even made with mashed potatoes.
From Spain, Greece, all over the Middle East, and straight to Egypt, these patties are enjoyed in Sephardi cuisine. Growing up, we ate them throughout the year, but they are generally enjoyed during Pesach (Passover) and Rosh Hashanah. Being part Egyptian, I also wanted to bring you these easy to make patties that we make during our Sephardic Hanukkah celebrations that anyone can enjoy!
Sephardic Jewish leek fritters are flavourful leek patties made mainly with leeks, egg, and matzah (matzo) meal. In my family, we use garlic, onion, and garnish them with chives. We eat them during our Hanukkah celebrations because it's a perfect addition since it's fried.
Over the years, my mum made them without meat, due to the large amount of meat to veggie options we had on the table for people we were entertaining and partaking in celebrations. So, it was decided that we enjoyed them just as good simply with potato and leeks. This recipe also works well for vegetarian eaters.
The key is to make sure to really squeeze the liquid from the leeks, onion and potato well, this ensures that you get the crispiness on the patties, yet have a soft and creamy-like middle. Follow the directions and you will surely get amazing patties.
I will have plenty of other holiday shares for the Advent season and New Year’s celebrations coming soon.
Wishing you a festive holiday season filled with joy, good company, and delicious food!
Leek patties with potato, garlic, onion, and matzah meal. Make these delicious Sephardi-style leek patties for your festive Hanukkah table. Serve alone or with a drizzle of lemon and sour cream.
Equipment:
This recipe makes 4 to 6 servings (about 10 to 12 patties), I made 10 patties medium-sized.
These are best enjoyed the same day of making them, of course. However, the cooked patties can be stored in the refrigerator within 3 or 4 days in a closed container with a lid.
I would not recommend freezing them, but if you do, freeze the cooked cooled patties by wrapping in aluminium foil, or layer the patties individually with baking parchment in a container closed with a lid. They can be stored for up to 10 months. Reheat them in the air fryer frozen.