Lamb and Leek Fritters

    20 minutes

    Kefteded de prasa, or leek fritters, are generally served on Rosh Hashanah. These ones can be served on Passover too. Make sure to season them to your liking.

    8 people made this

    Serves: 8 

    • 4 leeks
    • 500g lamb mince
    • 2 eggs
    • salt, to taste
    • 1/2 teaspoon white pepper
    • 1 clove garlic, crushed
    • 1/2 cup oil for frying

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cut the white part of the leek stalks into 4 to 5 pieces each and cook uncovered in water until tender; drain. Mince, preferably in a meat mincer.
    2. In a large bowl, mix minced leeks with lamb and add eggs; mix well. Add matzo meal until mixture is stable but not too hard. If you added too much matzo meal, add another egg. Add salt, pepper and garlic.
    3. Form small patties and arrange on a tray to fry; optimal size of patties is bite size.
    4. In a large frying pan, heat oil then fry fritters until golden; serve hot or at room temperature.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (5)


    After frying a test batch and adjusting seasonings, I used: 3 cloves minced garlic, 2 teaspoons (at least) salt, 1/2 teaspoon each black and white pepper, 1/4 teaspoon cayenne, 1 tablespoon garlic salt. With all those additions, they were okay but not great. Found it hard to fry them until cooked through without burning them (even though they were small), and ended up finishing them in the oven. Next time I might sautee the leeks with an onion for added flavor instead of boiling them.  -  20 Apr 2008  (Review from Allrecipes USA and Canada)


    We had leftover leek to use up and I saw this recipe. They tasted like meatloaf patties... and just ok ones.  -  26 Aug 2007  (Review from Allrecipes USA and Canada)


    Very popular!  -  08 Apr 2007  (Review from Allrecipes USA and Canada)