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.

---

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

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)

---

Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.