Leek Potato Patties – Prasa Patties
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These leek and potato patties make delicious appetizers or an ideal side dish. This simple and easy recipe will have you making these in less than 20 minutes. Very traditionally made during Passover or Easter across the Middle East. Delicious moist and tenderly cooked till golden brown.
The three things that absolutely must be made in our home when leeks are in season are Leek and Potato Soup, Leek and Potato latkes, and leek and potato patties. These are by far the most appreciated and devoured in our home.
Ziv goes around telling people his wife makes the best leek and potato patties. I think that’s because these have a few more non-traditional ingredients to boost their flavor.
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.
Potato Leek (Prasa) Patties
- 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.
Pro tip – Always boil potatoes in cold water so they do not absorb excess moisture.
- Clean leeks – Split leek lengthways and wash under running water to get all the grit out, Drain excess liquid and chop them thinly.
Pro tip – Leeks can have a lot of dirt hidden between the leaves so make sure to wash them a few times in running water. - 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.
Pro tip – Alternatively, you can also cook these on the stovetop over medium heat. Make sure to press the leeks to get as much excess moisture in the colander.
- Combine – In a bowl combine the drained leeks, mashed potatoes, and all the rest of the ingredients. (eggs, onions and garlic powder, spices, herbs, cheese, salt, and pepper)
Pro tip – In a large bowl that can accommodate all ingredients and give you enough space to combine. - Shape the patties – Take a golf size amount of mixture in your hands and shape it into a ball. Flatted the ball on your palm. Shape the sides.
Pro tip -You can also mold them into shapes like stars or squares for the kids.
- Chill – Place these in the fridge wrapped with plastic wrap for 15 mins up to 2 days until you are ready to serve. You can also freeze these for up to a month.
Pro tip – chilling these in the fridge for a few minutes at least will help keep their shape better when cooking. But, it is optional.
- 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.
Pro tip – Do not use excess oil as potatoes tend to absorb oil which can make these soggy. - Serve hot!
Cream cheese dip
- Combine all ingredients in a bowl well. Server cold or at room temperature.
Pro tip – this dip will keep in the fridge for a week and can be served with any other patties/fritters and side dishes too.
More patties recipes
- Carrot Zucchini Patties
- Tuna Patties or Tuna Potato Patties
- Kidney Beans Swiss Chard Patties
- Potato Latkes
- Minced chicken Patties
- Spinach Potato Patties
- Easy Swiss Chard Patties
- Meat Patties – Meat Stuffed Puff Pastry
- See all patties recipe
Frequently asked questions
How long will these leek patties keep?
The cooked patties will keep in the fridge for 4 to 5 days. The uncooked patties will keep in the fridge for 2 days. They can also be frozen for up to a month.
I can’t form the leek and patties with the mixture – what do I do?
If you chop the leeks too thick or have too many lumps in the potatoes they will be too bulky to shape into patties. You can try roughly chopping thru them again. Alternatively, you can also give it a few pulses in the food processor.
What can I serve with these patties?
My kids eat these with ketchup or the cream cheese dip I shared below. We often add them into our burger bread for sandwiches. You can also make a sour cream or yogurt dip I shared with my carrot zucchini fritters).
Can I add other veggies to this recipe?
Absolutely, try Swiss chard, spinach, and collard greens instead of leeks.
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Leek and Potato Patties
Print Pin Rate Share by Email Share on FB Save GrowCalories: 127kcal
Adjust Servings Here: 16 Patties
Description
These leek and potato patties make delicious appetizers or an ideal side dish. This simple and easy recipe will have you making these in less than 20 minutes. Very traditionally made during Passover or Easter across the Middle East. Delicious moist and tenderly cooked till golden brown.
Video
Ingredients
- 4 cups (356 g) Leek (chopped)
- 1½ cups (300 g) Potatoes (chopped)
- 1 Egg (large)
- 1 tbsp Onion powder ((or 2 tbsp onion flakes))
- ½ tsp Garlic powder
- 2 tbsp Breadcrumbs
- ½ cup Parsley (chopped)
- ¼ tsp Nutmeg
- ¼ tsp Cumin powder
- 1 tsp Coriander powder
- ½ tsp Salt
- ¼ tsp Pepper
- 2 tbsp Parmesan ((optional) grated)
- 4 tbsp Cheddar cheese ((optional) grated)
- 2 tbsp Cooking oil (for pan frying)
Cream cheese dip (optional)
- ½ cup (110 g) Cream cheese (5% fat)
- ⅛ tsp Garlic powder ((optional) )
- ½ tsp Onion powder ((optional) )
- ½ tsp Salt
- ½ tsp White pepper
- 1 tsp Honey ((or brown sugar) )
- ½ tsp Mustard paste
- ½ tsp Lemon juice ((or apple cider vinegar) )
Instructions
- Clean leeks – Split leek lengthways and wash under running water to get all the grit out, Drain excess liquid and chop them thinly.Pro tip – Leeks can have a lot of dirt hidden between the leaves so make sure to wash them a few times in running water.
- 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. Pro tip – Alternatively, you can also cook these on the stovetop over medium heat. Make sure to press the leeks to get as much excess moisture in the colander.
- 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. Pro tip – Always boil potatoes in cold water so they do not absorb excess moisture.
- Combine – In a bowl combine the drained leeks, mashed potatoes, and all the rest of the ingredients. (eggs, onions and garlic powder, spices, herbs, cheese, salt, and pepper) Pro tip – In a large bowl that can accommodate all ingredients and give you enough space to combine.
- Shape the patties – Take a golf size amount of mixture in your hands and shape it into a ball. Flatted the ball on your palm. Shape the sides. Pro tip -You can also mold them into shapes like stars or squares for the kids.
- Chill – Place these in the fridge wrapped with cling wrap for 15 mins up to 2 days until you are ready to serve. You can also freeze these for up to a month. Pro tip – chilling these in the fridge for a few minutes at least will help keep their shape better when cooking. But, it is optional.
- 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. Pro tip – Do not use excess oil as potatoes tend to absorb oil which can make these soggy.
- Serve hot!
Cream cheese dip
- Combine all ingredients in a bowl well. Server cold or at room temperature. Pro tip – this dip will keep in the fridge for a week and can be served with any other patties and side dish too.
Recipe Notes & Tips
- 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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Serving: 83– gCalories: 127– kcalCarbohydrates: 13.2– gProtein: 2.4– gFat: 7.5– gSaturated Fat: 0.9– gPolyunsaturated Fat: 4.8– gMonounsaturated Fat: 0– gTrans Fat: 1.8– gCholesterol: 12– mgSodium: 339– mgPotassium: 0– mgFiber: 1.5– gSugar: 1.2– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Oh these look so good! Like pure comfort food for me. My husband loves potatoes and leeks together so I’ve got to try these soon. I like that you can eat them as a side dish. Do you have a potato & leek soup recipe too? I’ll have to go look. Great post!
Thanks Denise. I think he will love this and yes I do have a potato and leek soup too.