🔗 Share this article

Keftedes me Prassa

Petite fried fritters, often referred to as keftedes, are a cherished signature dish in Sephardic cuisine. These wonderful leek patties offer a tasty fusion of savory beef with the delicate, sweetly mild taste of leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Clean the green leeks properly and remove the root ends and most of the green stalk. Cut into halves lengthways then into half-inch pieces. Put in a large skillet and cover with water, then simmer over a moderate heat for about twenty minutes or until tender.

Strain the leeks and put in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and spice and spice generously with seasoning. Stir completely using your fingers then mold a few scoops into a patty, pressing a slightly. Set on a platter and continue for the rest of the preparation.

Warm oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is ready, brown the croquettes in batches until crispy on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Transfer the cooked fritters to a dish lined with paper towel and allow to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a real delight. The crispy outside reveals a smooth center. The spinach imparts a fresh, moderately earthy note, while the dairy offers a deep, umami creaminess. It's possible to replace the dairy cheese with cooked, pureed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it carefully, removing any stalks, and cut into it into large chunks. Place in a large saucepan with a little liquid over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then remove any excess liquid and reserve.

If using defrosted spinach, completely press out excess liquid.

Preheat the oil in a frying pan over a medium heat and fry the diced onion and garlic cloves until softened, about a few minutes. Take off the heat.

Put the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, spice, sweet paprika, breading and eggs in a large bowl and flavor with seasoning. Mix thoroughly until blended. If the dough looks too soft, incorporate some more breading.

Using your hands, shape the preparation into oval shapes slightly larger than a walnut shell but less bulky than an chicken egg, and set them on a baking sheet lined with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, preheat cooking oil to a depth of about half an inch. Cook the patties a few at a time for a couple of minutes each side, flipping so they are golden everywhere, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only tasty but also a wonderfully nutritious appetizer or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a saucepan and cover with ample cold water. Simmer over a medium heat for about 20 mins or until partially softened, including more water to keep the lentils submerged if needed.

Stir in the cracked wheat and keep cooking until tender. Drain the lentils and burghul thoroughly and set aside in a container.

Heat a portion of the