Leek and Potato Patties: Prasa Patties
These leek and potato patties make delicious appetizers or an ideal side dish. This simple recipe will have you making these in under 20 minutes. Very traditionally made during Passover or Easter across the Middle East. Delicious, moist, and tenderly cooked till golden brown.
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 don’t take long to make and are perfect 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.
- Make-ahead – If you’re making these for guests, you can shape the patties up to two days in advance and store them in the fridge. On the day of the event, you can pan-fry them, and they’ll be 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 you can also use sweet potatoes if you prefer.
- 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 sautéing them first. I prefer the taste of sautéed onions and garlic over raw ones.
- Breadcrumbs – These help absorb any extra moisture from the leeks, ensuring they don’t fall apart on you.
- Cheese – I know, not very traditional, but I absolutely love the little zing and nutty flavor that Parmesan adds to this, along with the sharpness of the cheddar. Of course, you can omit these as well.
- Parsley – 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 into thin slices.
- 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, garlic powder, spices, herbs, cheese, salt, and pepper)
- Shape the patties: Take a golf ball-sized amount of the 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, covered with plastic wrap, for 15 minutes up to 2 days, until you’re ready to serve. You can also freeze these for up to a month.
- Pan-fry – Add one tablespoon of oil to a sauté 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. Serve cold or at room temperature.
Leek and Potato Patties
These leek and potato patties make delicious appetizers or an ideal side dish. This simple and easy recipe will have you making these in under 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 (60 g) Cheddar cheese (optional) grated
- 2 tbsp Cooking oil for pan frying
- 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)
Method
- 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 into thin slices.
- 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 all the remaining ingredients. (eggs, onions, garlic powder, spices, herbs, cheese, salt, and pepper)
- Shape the patties: Take a golf ball-sized 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, covered with plastic wrap, for 15 minutes up to 2 days, until you're ready to serve. You can also freeze these for up to a month.
- Pan-fry – Add one tablespoon 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. Serve cold or at room temperature.
Notes
- 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.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more patties recipes
- Carrot Zucchini Patties
- Tuna Patties or Tuna Potato Patties
- Kidney Beans Swiss Chard Patties
- Potato Latkes
- Leek and Potato Soup, Leek and Potato Latkes,
- Minced chicken Patties
Frequently asked questions
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.
If you chop the leeks too thickly or have too many lumps in the potatoes, they will be too bulky to shape into patties. You can try chopping them roughly again. Alternatively, you can also give it a few pulses in the food processor.
My kids eat these with ketchup or the cream cheese dip I shared below. We often add them to our burger bread for sandwiches. You can also make a sour cream or yogurt dip I shared it with my carrot zucchini fritters).
Absolutely, try Swiss chard, spinach, and collard greens instead of leeks.
appetizers with greens
- Swiss Chard Kale Filo Parcels
- Swiss Chard Kale Strudel
- Spinach Three-Cheese Puff Pastry Turnovers
- Goat Cheese Spinach Strudel
- Cheesy Spinach Spirals
- Flaky Spanakopita Triangles (Filo)
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I know leek and potato are great combo by making in soup, never tried it in the form of cake. I will give it a try .
You will love these Swathi. Just like the Aloo Tikki but with leeks
Of all the rustic, comforting ingredients on the planet, leeks and potatoes are among my favourites. A while back, I made an Irish Colcannon using those ingredients, and the leftovers were fried up the next day into patty form, similar to this. Wish I had seen this recipe earlier, I could have used some of your seasoning inspiration. 🙂
I know what you mean. I love anything leek and potato together. You left over fried up version sounds yum. Yeah I love adding a little extra flavor to potato – they absorb it so well. Thanks Byron
Veena,
I can see why your kids pop these into their mouth …I’m tempted just by the pictures! Then I read the ingredients list! What great flavors!!
Thank you so much Noel. yeah it feels weird how they pop these in the mouth.. especially because other wise they frown on leaves lol
Oh your leek potato patties look exactly like our Pressknödel, which are smashed bread dumplings with cheese and seasoning. I can imagine serving those with some meat and a lovely sauce. Maybe a beef goulash. 🙂
Never heard of Pressknodel Helene – Will look into it. I love how we always find similarities in food made all around the world in different names
Nutmeg and cumin add so much flavor to any dish that I can just imagine how delicious these potato cakes are!! Certainly, a must-try!
Thank you ManilaSpoon. Yes there definitely were delicious
Yummm. I would have no problem snacking on these. And you’re Right this is a great way to sneak in extra veggies
That is true Stephanie.. My Aadi loves having them as snack and sometimes uses them in his sandwich too
I love leek and potato soup, so these would be fantastic for sure. Perfect for brunches and dinner, or even a great appetizer with a dip.
Your absolutely right Gloria.. Would be perfect for lunch, dinner, brunch, appetizer… snack.. so versatile.
I can imagine how delicious these are. I love potatoes and leeks together, but I’ve never had them in a pattie form. They look so good! Love that golden crust.
Thank you Emily. Yeah they are so delish. you must try.
My son like patties, I have never used leek guess it s time?Potato cake looks yum
Leeks are delicious you must try. Thanks
Classic combination. They would make great appetizers or a side dish. I need to make these soon!
Thank you Amanda