🔗 Share this article

Keftedes me Prassa

Small fried patties, commonly known as keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek fritters deliver a delicious blend of savory minced beef with the delicate, slightly sweet flavour of tender leeks, and they are utterly irresistible.

Makes 12

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

Wash the fresh leeks properly and cut away the roots and the majority of the dark green parts. Chop in half lengthways then into 1.5cm slices. Put in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Strain the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with seasoning. Combine thoroughly using your hands then form a several spoonfuls into a patty, flattening a little. Place on a tray and continue for the remaining of the mixture.

Heat oil in a skillet to a level of about 2cm over a medium flame. When the oil is hot, fry the croquettes in batches until golden on both sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Take out the finished patties to a tray covered with paper towel and allow to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese patties are a genuine delight. The crispy exterior reveals a smooth center. The fresh spinach imparts a vibrant, moderately natural taste, while the grated cheese gives a rich, umami smoothness. You can substitute the cheese with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

When using fresh spinach, rinse it carefully, getting rid of any hard stems, and cut into it into large chunks. Place in a big pot with a bit of hot water over a medium heat. Once softened, remove in a strainer for about a quarter hour, then remove any excess liquid and set aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a skillet over a medium heat and fry the chopped onion and garlic until softened, about four minutes. Remove from the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a large bowl and spice with pepper and salt. Stir thoroughly until combined. If the dough appears too soft, add some additional breadcrumbs.

By hand, form the mixture into oval shapes a bit bigger than a walnut but less bulky than an large egg, and put them on a baking sheet covered with wax paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, preheat cooking oil to a amount of about half an inch. Cook the croquettes a small batch for two to three minutes per side, flipping so they are crispy completely, then put on paper towel.

Serve with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these croquettes are not only delicious but also a extremely wholesome bite or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to serve

Put the brown lentils in a pan and submerge with enough cold water. Cook over a medium heat for about 20 minutes or until nearly done, adding additional water to ensure the legumes immersed if necessary.

Add the burghul and proceed cooking until fully cooked. Remove the water from the lentils and burghul well and put aside in a container.

Heat a portion of the