RFCJ RECIPE ARCHIVE
Posted by : David Baron Side: Leek Patties: Kyeftes de Prasa - pareve
Makes 3 - 4 dozen patties This is a Sephardic recipe from one of the late Jonathan Susskind's wonderful articles about Seattle Passover traditions. Jonathan was the food editor of the Seattle Post-Intelligencer in the early 1990's. Ingredients: 6 to 7 med. leeks 3 sm. onions 3 eggs 1/2 cup matzo meal 1/4 cup instant potato flakes or 1 med. boiled potato, mashed 1 tsp. salt Freshly ground black pepper, to taste Vegetable oil, for frying Directions: 1.Rinse leeks and remove roots and damaged greens. Split leeks lengthwise and chop both white and green parts into 1-inch pieces. (Some cooks use only the white and tender green portions.) Place in a large bowl of cold water and agitate to remove all sand from the leeks. Drain and repeat if needed. You should have about 10 cups. 2.Peel and coarsely chop the onions. You should have about 2 cups. 3.Place leeks and onions in a large pot. Add 2 to 3 cups water, enough to cover vegetables about halfway. Bring to a boil, reduce heat to medium, cover and simmer about 30 minutes or until leeks are very soft and easily mashed between the fingers. 4.Drain the vegetables, reserving liquid (the liquid is excellent for soup or stock, or for poaching gefilte fish) and let cool slightly. Chop finely. Place in a medium bowl. 5.Add eggs, matzo meal, potato flakes, salt, and pepper. Mix well. The batter should be stiff; add more matzo meal if runny. 6.Heat a thin layer of oil in frying pan on medium-high heat. Form patties 2 to 3 inches in diameter and 1/4 inch thick. Fry 10 to 15 minutes or until golden brown. Do not crowd the pan. Drain on paper towels. Keep warm until ready to serve. 7.Patties may be frozen in a single layer on a cookie sheet, then removed and stored in airtight bags or containers. Reheat on cookie sheet in preheated 325-degree oven for about 20 minutes.
