Home / Recipes / APPETIZERS / MEDITERRANEAN CUISINE / VEGETARIAN & MEAT OPTIONS
Category: APPETIZERS / MEDITERRANEAN CUISINE / VEGETARIAN & MEAT OPTIONS

Ultimate Mediterranean Leek Patties with Secret Ingredients (Keftedes de Prasa)

Leek Patties, Keftedes de Prasa, Holiday Recipes, Mediterranean Small
Plates, Crispy Fritters

Language
EN HE RU

Ultimate Mediterranean Leek Patties with Secret Ingredients (Keftedes de Prasa)

Leek Patties, Keftedes de Prasa, Holiday Recipes, Mediterranean Small
Plates, Crispy Fritters

PREP time 20 min
cook time 25 min
TOTAL time 45 min
Yield 40 Patties (Batch can be halved easily)
Difficulty Medium

Ingredients

  • Base Greens: 4 large leeks (white and light green parts), thoroughly washed and finely chopped

  • Secret Binding Ingredient 1: 1 cup fresh breadcrumbs (panko or soaked challah bread for binding and fluffiness)

  • Secret Binding Ingredient 2: 2 large eggs

  • Fresh Greens & Flavor Boosters: ½ cup finely chopped fresh herbs (parsley, cilantro, or dill)

  • Spices: 1 tsp ground cumin, ½ tsp ground nutmeg, salt & freshly cracked black pepper

  • Frying: Olive oil or neutral oil for shallow frying

  • Optional Sauce: Tahini sauce, garlic-lemon yogurt dip, or spicy matbucha

Method

  1. 01

    Boil & Soften Leeks: Place chopped leeks in a large pot of salted boiling water. Cook for 10-12 minutes until soft and tender. Drain thoroughly and let cool.
  2. 02

    Squeeze Moisture (Crucial Step): Using a clean kitchen towel or cheesecloth, squeeze out ALL excess water from the cooled leeks. The dryer the leeks, the crunchier and less soggy the patties will be.
  3. 03

    Mix the Patties: Transfer squeezed leeks to a large mixing bowl. Add fresh breadcrumbs (or soaked & squeezed challah), eggs, fresh chopped herbs, ground cumin, nutmeg, salt, and black pepper. Mix thoroughly until a cohesive, workable dough forms.
  4. 04

    Shape Patties: Form the mixture into small, flat oval patties (makes approximately 40 small patties).
  5. 05

    Fry to Perfection: Heat ½ inch of oil in a wide frying pan over medium-high heat. Fry patties in batches for 3-4 minutes per side until deeply golden brown and crisp on the edges. Drain on paper towels.
  6. 06

    Serve: Serve hot alongside fresh lemon wedges, green tahini, or garlic-lemon dip!

Step by step

Clear process images displayed in the same order as the method.

Place chopped leeks in a large pot of salted boiling water. Cook for 10-12 minutes until soft and tender. Drain thoroughly and let cool. 1
Boil & Soften Leeks:

Place chopped leeks in a large pot of salted boiling water. Cook for 10-12 minutes until soft and tender. Drain thoroughly and let cool.

Using a clean kitchen towel or cheesecloth, squeeze out ALL excess water from the cooled leeks. The dryer the leeks, the crunchier and less soggy the patties will be. 2
Squeeze Moisture (Crucial Step):

Using a clean kitchen towel or cheesecloth, squeeze out ALL excess water from the cooled leeks. The dryer the leeks, the crunchier and less soggy the patties will be.

Transfer squeezed leeks to a large mixing bowl. Add fresh breadcrumbs (or soaked & squeezed challah), eggs, fresh chopped herbs, ground cumin, nutmeg, salt, and black pepper. Mix thoroughly until a cohesive, workable dough forms. 3
Mix the Patties:

Transfer squeezed leeks to a large mixing bowl. Add fresh breadcrumbs (or soaked & squeezed challah), eggs, fresh chopped herbs, ground cumin, nutmeg, salt, and black pepper. Mix thoroughly until a cohesive, workable dough forms.

Form the mixture into small, flat oval patties (makes approximately 40 small patties). 4
Shape Patties:

Form the mixture into small, flat oval patties (makes approximately 40 small patties).

Heat ½ inch of oil in a wide frying pan over medium-high heat. Fry patties in batches for 3-4 minutes per side until deeply golden brown and crisp on the edges. Drain on paper towels. 5
Fry to Perfection:

Heat ½ inch of oil in a wide frying pan over medium-high heat. Fry patties in batches for 3-4 minutes per side until deeply golden brown and crisp on the edges. Drain on paper towels.

Serve hot alongside fresh lemon wedges, green tahini, or garlic-lemon dip! 6
Serve:

Serve hot alongside fresh lemon wedges, green tahini, or garlic-lemon dip!

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

The Print Recipe button should print text only, without navigation or oversized images.