Equipment
Ingredients
Produce
- 600 g leeks, white and light green parts only, trimmed, cleaned, and sliced
- 1 lemon, cut into wedges
Batter and Seasoning
- 2 large eggs, lightly beaten
- 50 g plain breadcrumbs, fine texture
- 5 g kosher salt
- 2 g black pepper, freshly ground
Frying
- 60 ml olive oil, for frying
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 103 kcal
- Protein
- 2 g
- Carbohydrates
- 10 g
- Fat
- 6 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 214 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 31 mg
- Potassium
- 114 mg
- Calcium
- 40 mg
- Iron
- 1.4 mg
- Magnesium
- 17 mg
- Phosphorus
- 40 mg
- Zinc
- 0.2 mg
- Vitamin A
- 76 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.3 mg
- Folate
- 9 mcg
- Water
- 11 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large saucepan of lightly salted water to a boil. Add the sliced leeks and cook until completely tender, which should take about 15 minutes.
Drain the leeks in a colander and rinse briefly under cold water to stop the cooking process and cool them down. Transfer the cooled leeks to a clean kitchen towel and wring them out aggressively to remove as much excess water as humanly possible.
In a large mixing bowl, combine the thoroughly dried leeks, lightly beaten eggs, breadcrumbs, kosher salt, and freshly ground black pepper. Mix vigorously until a uniform batter forms. Let the mixture rest for 5 minutes to allow the breadcrumbs to hydrate.
Divide the leek mixture and use your hands to form 12 equal-sized patties, pressing them firmly together so they remain compact and are roughly 1.5 centimeters thick.
Heat the olive oil in a large frying pan over medium heat until it shimmers, reaching approximately 175 C or 350 F. Carefully place the patties into the hot oil, working in batches to avoid crowding the pan, and fry until deeply golden brown on the bottom.
Slide a fish spatula under each patty and carefully flip them over. Fry the second side until equally golden brown and crisp.
Transfer the cooked leek patties to a plate lined with paper towels to drain excess oil. Serve immediately alongside fresh lemon wedges for squeezing over the top.
Chef's Notes
- Leeks hold a tremendous amount of water between their layers. A standard colander drain is not enough; wringing them out in a strong kitchen towel is mandatory for structural integrity.
- To verify your seasoning before shaping the entire batch, form a tiny test patty and fry it quickly. Taste it and adjust the salt and pepper in the main bowl as needed.
- The natural sugar content in leeks makes them prone to burning quickly if the frying oil is too hot. Maintain a steady medium heat and watch the first batch closely.
- Do not wash the frying pan between batches, but do use a slotted spoon to skim out any stray bits of breadcrumb or leek to prevent them from burning and imparting a bitter flavor to the oil.
Storage
Refrigerator: 3 days — Store in an airtight container layered with paper towels to absorb excess moisture.
Freezer: 1 month — Freeze fully cooked patties flat on a baking sheet before transferring to an airtight freezer bag.
Reheating: Reheat in a 180 C or 350 F oven for 8 to 10 minutes until warmed through and crisp on the edges.
Troubleshooting
Patties fall apart and disintegrate in the frying pan
Cause: Excess moisture was left in the boiled leeks, or the mixture lacked enough binding agent
Fix: Stir an additional 10 to 15 grams of breadcrumbs into the remaining raw mixture and press firmly when shaping
Prevention: Squeeze the leeks aggressively in a towel until completely dry before mixing
Outside burns before the inside is hot and set
Cause: Frying oil temperature is too high
Fix: Lower the heat immediately and finish the browned patties in a 180 C oven for 5 minutes
Prevention: Keep oil temperature strictly at 175 C and use a medium burner setting
Cultural Context
Known as Keftes de Prasa in the Sephardic Jewish tradition, these leek patties have deep roots in Middle Eastern and Mediterranean cooking. They are traditionally served during holidays like Rosh Hashanah and Passover, symbolizing hope and abundance. However, due to their comforting savory flavor and simple preparation, they have become a beloved everyday appetizer throughout the Levant.
