Keftes de Prasa y Carne (Greek Leek and Meat Croquettes)
Years ago my husband read about this type of croquette, so I wrote to Gilda Angel, the author of
Sephardic Holiday Cooking, who sent me her recipe. I've changed
the proportions of the ingredients to match the tastes of our family, but the idea is similar. These
are croquettes based on beef and shredded leeks, crisply fried and served either plain
or with tomato sauce. I particularly like to serve these in the fall, at the Festival of Booths (Sukkoth).
They go well with a moist rice or pasta dish. If the side dish has its own sauce, I do not
prepare a tomato sauce for the croquettes; otherwise the tomato sauce can be used on both the
croquettes and the side dish. Keftes de Prasaa y Carne are also perfectly suited for
Passover, when I serve them with a matzo kugel and tomato sauce.
Clean leeks very well, and cut them into 1/2-1 inch pieces, discarding the roots and the tough
outer leaves. Put the leek pieces in a microwave-proof bowl,
and cook in microwave on high until tender. Shred the leeks with a fork.
Mix the leek pulp with the ground beef, 3 eggs, salt, pepper, paprika, and about 1/4 cup matza meal.
Beat the remaining egg. Form the leek and beef mixture into 2 1/2 inch patties, about
1/2 inch thick. Dip the patties in egg, then in matza meal. Fry in oil until golden. Drain on paper towels.
- 6 leeks, very well washed
- 2 pounds lean ground beef
- 4 eggs
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 tsp. paprika
- matza meal
- olive oil
These can be served plain or with tomato sauce:
Place all ingredients in a small saucepan and warm slowly until fully heated through.
- 14.5 ounces canned crushed tomatoes
- 1/2 tsp. dry minced garlic
- 1/2 tsp. ground black pepper
- pinch of sugar
- optional: 1/4 tsp. crushed red pepper