Recipe: Pam’s leek patties with Pomegranate-Honey Sauce, kitchen-tested in Wisconsin 

If I say Hanukkah, what is the first thing you think of: a menorah, playing dreidel with chocolate gelt, or eight days of gifts?  

Hanukkah also brings with it the scent of sizzling latkes and the joy of gathering around the table with family and friends. Traditionally, crispy potato pancakes are the star of the holiday meal—golden, savory, and steeped in an oily tradition. 

Classic latkes, move aside. This Hanukkah, replace your typical potato latkes with something new and just as delicious: air-fried leek patties, also known as keftes de prasa. Leeks are a favorite ingredient in Sephardic kitchens, and these keftes de prasa blend leeks, mashed potatoes, eggs, and breadcrumbs into savory patties that echo the spirit of classic Ashkenazi potato latkes, while offering a fresh twist. 

Traditionally pan-fried in oil to honor the miracle of the Hanukkah oil, this recipe uses air-frying for a lighter and healthier approach. Lightly brushing the leek patties with oil before cooking maintains both tradition as well as preserving crisp edges and a warm, fluffy center. Without excess oil, these leek patties are not just healthier; they also keep the kitchen free from the clean-up of an oily, messy stove and the lingering scent of cooking oil throughout your house.   

Replacing the traditional sour cream and applesauce with a pomegranate-honey sauce, this recipe adds a ruby-red drizzle bringing color and a hint of sweetness to the dish.  

Whether served as an appetizer, side, or main dish, keftes de prasa offer a flavorful, modern take on Hanukkah tradition. Celebrate Hanukkah with something familiar, yet new—leek patties are sure to become a favorite on our holiday table. 

From my family to yours, Happy Hanukkah!  

Leek Patties (Keftes de Prasa) with Pomegranate-Honey Sauce 

Yield:  8 patties 

Ingredients: 

For the patties – 

2 Large Leeks (white and light green parts only), cleaned thoroughly* and chopped 
3 Large Yukon Gold potatoes, peeled and boiled until tender
2 Large Eggs 
1/4 Cup Panko breadcrumbs 
2 Tablespoons chopped fresh parsley, plus more for serving 
1/2 Teaspoon smoked paprika 
Olive oil, as needed for frying 

For the Sauce – 

1 Cup unsweetened pomegranate juice   
2 Tablespoons honey 
1 Teaspoon lemon juice 
1/2 Teaspoon cornstarch 

Directions: 

For the Patties – 

1. Bring 2 quarts of water to a boil. Add chopped leeks and cook for 10-12 minutes, until softened. 

2. Drain leeks through a colander and then using a clean towel, squeeze out any excess water. Set leeks aside.     

3. Place boiled potatoes in a large bowl and mash until smooth.  

4. Add the drained leeks, eggs, panko breadcrumbs, chopped parsley, and JBJ Soul Seasoning. Mix until well combined. 

5. Divide into 8 equal portions, approximately a scant ¼ cup each. Form into patties about 4 inches in diameter. Place patties on parchment paper and lightly brush with olive oil. 

6. Preheat air fryer to 375 deg F and lightly spray the basket with nonstick cooking spray. Working in batches, place patties in a single layer without overlapping. Cook for 10–12 minutes, until golden brown and crisp. Do not turn over midway through cooking.  

7. Transfer to a platter and cover with foil to keep warm.  

For the Sauce – 

8. In a small saucepan, bring pomegranate juice to a simmer over medium-low heat. Cook for 8-10 or until reduced by half. 

9. Stir in honey and lemon juice.   

10. In a small bowl mix the cornstarch and 1 tablespoon of the warmed pomegranate juice. Add the slurry to the saucepan and stir. Continue cooking for 1–2 minutes, until the sauce lightly thickens and then remove from heat.  

11. Let cool; sauce will continue to thicken as it rests. 

12. Sprinkle keftes de prasa with chopped parsley, as desired. Serve warm with the pomegranate sauce. 

13. Cover and refrigerate leftovers for up to three days.  

Notes: Leeks can be very sandy and dirty. Rinse the leeks under water to remove visible dirt and sand. Cut off the roots of the leeks and then slice lengthwise. Place the chopped leeks into a bowl filled with cold water. Agitate the leeks to dislodge any dirt or sand. Drain the water and repeat as needed until all dirt is removed. 

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Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of In Pam’s Kitchen. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.