🔗 Share this article

Keftedes me Prassa

Small crispy patties, typically known as keftedes, represent a treasured delicacy in Sephardic Jewish cooking. These leek croquettes offer a flavorful fusion of savory beef with the gentle, mildly sweet essence of fresh leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks carefully and cut away the base and the majority of the green stalk. Slice lengthwise longways then into half-inch rounds. Put in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and paprika and spice well with pepper and salt. Mix well using your palms then form a couple of spoonfuls into a croquette, shaping a little. Place on a plate and continue for the balance of the ingredients.

Warm cooking oil in a pan to a level of about ¾ inch over a medium heat. When the heated oil is hot, brown the fritters in batches until crispy on each side. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Transfer the ready croquettes to a tray lined with absorbent paper and allow to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach patties are a true treat. The crispy outside opens up to a creamy filling. The spinach imparts a fresh, slightly earthy flavor, while the cheese provides a deep, umami smoothness. It's possible to replace the cheese with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

For fresh spinach, clean it thoroughly, discarding any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a small amount water over a medium heat. Once softened, drain in a sieve for about a quarter hour, then remove any remaining moisture and reserve.

When working with thawed frozen spinach, carefully squeeze out extra water.

Heat the oil in a frying pan over a medium heat and saute the onion and garlic until translucent, about a few minutes. Remove from the stove.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Combine well until combined. If the dough appears too wet, add some more crumbs.

By hand, shape the preparation into oval croquettes a bit bigger than a nut but smaller than an egg, and place them on a baking sheet covered with wax paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, warm olive oil to a amount of about half an inch. Cook the fritters a few at a time for 2–3 minutes on both sides, flipping so they are golden everywhere, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only delicious but also a wonderfully healthy snack or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a saucepan and fill with ample fresh water. Cook over a moderate heat for about twenty minutes or until almost cooked, including more water to maintain the pulses covered if required.

Stir in the burghul and proceed cooking until tender. Strain the ingredients well and set aside in a bowl.

Heat a portion of the