🔗 Share this article

Keftedes me Prassa

Petite pan-fried fritters, typically referred to as keftedes, are a beloved speciality in Sephardic Jewish cuisine. These particular leek patties present a flavorful fusion of savory beef with the delicate, sweetly mild taste of leeks, and they are absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the green leeks properly and trim off the roots and the majority of the dark green parts. Chop into halves lengthways then into 1.5cm rounds. Place in a large skillet and cover with cold water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and put in a big bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice generously with salt and pepper. Stir well using your palms then shape a couple of spoonfuls into a patty, pressing a slightly. Put on a plate and repeat for the remaining of the ingredients.

Heat cooking oil in a frying pan to a level of about 2cm over a medium heat. When the oil is hot, cook the patties in small groups until golden on both sides. (Do not fill the skillet as this drops the heat of the cooking oil.) Take out the finished patties to a tray covered with absorbent paper and allow to rest.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a genuine treat. The crunchy exterior opens up to a soft center. The leafy spinach brings a vibrant, slightly earthy taste, while the dairy gives a rich, umami creaminess. It's possible to replace the cheesy element with cooked, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to serve

When using leafy greens, rinse it thoroughly, discarding any stalks, and cut into it into sizable portions. Place in a big pot with a little water over a medium flame. Once softened, drain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the oil in a skillet over a medium flame and cook the chopped onion and garlic until translucent, about a few minutes. Take off the stove.

Put the prepared spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, nutmeg, red spice, breading and eggs in a container and spice with salt and pepper. Mix thoroughly until combined. If the mixture looks too soft, add some additional breading.

By hand, form the preparation into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and put them on a tray topped with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, preheat olive oil to a level of about half an inch. Fry the patties a few at a time for two to three minutes each side, flipping so they are golden brown all over, then place on paper towel.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a extremely wholesome snack or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a saucepan and fill with ample water. Simmer over a medium heat for about twenty minutes or until nearly done, pouring additional water to maintain the pulses covered if required.

Mix in the bulgur wheat and keep cooking until tender. Strain the ingredients completely and put aside in a container.

Warm a portion of the