Leeks and potatoes are a classic pairing in the culinary world, celebrated for their harmonious flavors and versatility. Leeks, with their delicate onion-like taste, bring a subtle sweetness and mild aromatic flavor that perfectly complements the earthy, comforting nature of potatoes. This combination is a staple in many dishes, particularly in soups and stews, where the leeks add depth and the potatoes provide a hearty texture. Whether in a traditional leek and potato soup or a more creative dish like a gratin or frittata, this duo offers a satisfying, comforting taste that’s perfect for any season.
Prasa Patties
Prasa patties are a delicious and traditional dish, often found in Sephardic Jewish cuisine. These patties are made with leeks, which are finely chopped and mixed with mashed potatoes, eggs, breadcrumbs, and a blend of spices. The mixture is shaped into small patties and then fried until golden brown and crispy on the outside, yet soft and flavorful on the inside. Prasa patties are typically made during holidays and special occasions, such as Passover or Hanukkah, but they’re also enjoyed year-round as a tasty appetizer or snack. They hold a special place in many families’ hearts, not just for their unique taste but also for the cultural and familial traditions they represent. The combination of leeks and potatoes in these patties delivers a savory flavor that’s both nostalgic and comforting, making them a beloved treat at any gathering.
Why make these patties
Perfect side dish – these do not take long to make and are the perfect side with any main course. Make parts ahead – I like to boil the potatoes ahead of time or the previous day and leave them in the fridge. Using day-old potatoes makes them easier to work with. Not pungent -leeks are from the onion family, but without the sharp pungent taste. Once cooked, it really shrinks down to 1/10 of its original volume. Adjust ratio – you can adjust the ratio of leeks to potatoes. If you like leeks, add more and they will be very tasty. Make-ahead – If you are making these for guests, you can shape the patties up to two days ahead of time and leave them in the fridge. On the day of the event, you can pan-fry these hot and ready to go.
Ingredients and substitutes
Leeks – If you are not used to eating leeks, they usually have a light taste of onion and garlic, but are much less pungent with an almost slight sweetness. We usually use only the white and light green parts for the patties. But, the dark green parts are edible and can be added to your soup broth or stockpot. Potatoes – I always use potatoes, but if you prefer you can also use sweet potatoes too. Onion and garlic – I know leeks are from the onion and garlic family, and yet, believe it or not, onion and garlic do add a ton of flavor. And yes, do not skip on sautéing them first. I prefer the taste of sautéed onions and garlic over raw ones. Bread Crumbs – These take any extra moisture from the leeks making sure they do not fall apart on you. Cheese – I KNOW not very traditional, but I absolutely love that little zing and nutty flavor that Parmesan adds to this and the sharpness of the cheddar. Of course, you can omit these as well. Parsley – I think traditionally most people use parsley – but you can also add cilantro or a combination of both.
Step-by-step: Potato Leek (Prasa) Patties
Clean leeks: Split the leeks lengthways and wash them under running water to remove all the grit. Drain the excess liquid and chop the leeks thinly.
Cook leeks – Place the leeks in a microwave-safe bowl and cover with plastic wrap. Cook for 3 to 4 minutes or until the leeks are tender. Drain in a colander to remove excess moisture. Potatoes – Peel and chop potatoes into small cubes. Place them in cold water and bring them to a boil. Cook for 3 to 4 minutes until fork tender. Then, mash the potatoes with a fork or potato ricer.
Combine – In a bowl, combine the drained leeks, mashed potatoes, and other ingredients. (eggs, onions and garlic powder, spices, herbs, cheese, salt, and pepper)
Shape the patties: Take a golf-size amount of mixture in your hands and shape it into a ball. Flatten the ball on your palm. Shape the sides. Chill – Place these in the fridge with plastic wrap for 15 minutes up to 2 days until you are ready to serve. You can also freeze these for up to a month.
Pan fry – Add a tbsp of oil to a saute pan over medium-high heat. Place the patties in hot oil and shallow fry. Cook on each side for about 3 minutes until golden brown. Cream cheese dip: Combine all ingredients in a bowl well. Server cold or at room temperature.
Tips for Success
Leeks have a lot of grit hidden between the leaves so make sure to clean them well in running water. You can cook the leeks in the microwave or over the stovetop. I like to place them in a saute pan and stir them over medium heat until all the water is released then evaporated. Leeks will take about 5 to 6 minutes on the stovetop. Boil and mash potatoes – these can be prepared up to 2 days in advance. I like to have a little texture in my patties so I chose to mash with the fork. For a smooth consistency, you can use a potato ricer. If making these for the Jewish festive season of Passover or Rosh ha shana, you can omit the cheese. Traditionally cheese is not added to these patties because Jews do not eat meat and dairy together. The patties can be made ahead and kept in the fridge for up to 2 days or frozen for up to a month. Thaw in the fridge overnight.
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Frequently asked questions
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