🔗 Share this article

Keftedes me Prassa

Bite-sized pan-fried patties, often called keftedes, are a treasured speciality in Sephardic culinary traditions. These particular leek patties deliver a delicious blend of hearty minced beef with the gentle, sweetly mild essence of fresh leeks, rendering them utterly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks well and cut away the root ends and the majority of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter slices. Transfer in a large skillet and fill with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, parsley and paprika and spice well with salt and pepper. Mix completely using your fingers then mold a several scoops into a croquette, flattening a slightly. Put on a platter and proceed for the rest of the mixture.

Preheat olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the olive oil is ready, fry the patties in small groups until crispy on each side. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Remove the cooked fritters to a plate topped with kitchen paper and let to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a real delight. The golden exterior gives way to a creamy interior. The spinach imparts a fresh, slightly earthy flavor, while the grated cheese provides a rich, flavorful richness. You can substitute the dairy cheese with boiled, crushed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

For fresh spinach, wash it thoroughly, discarding any tough stems, and cut into it into large chunks. Transfer in a deep pan with a bit of liquid over a medium flame. Once cooked, drain in a sieve for about 15 mins, then squeeze out any excess liquid and put aside.

If using thawed frozen spinach, completely press out excess liquid.

Preheat the olive oil in a pan over a medium flame and fry the onion and garlic until softened, about a few minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Mix well until blended. If the dough looks too soft, incorporate some more breadcrumbs.

By hand, form the dough into oval croquettes somewhat larger than a walnut shell but less bulky than an chicken egg, and set them on a plate covered with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a level of about half an inch. Fry the fritters a small batch for two to three minutes per side, turning so they are golden all over, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a wonderfully healthy snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a pan and cover with ample water. Boil over a moderate heat for about 20 mins or until almost cooked, adding additional water to ensure the pulses covered if required.

Add the bulgur wheat and proceed cooking until tender. Drain the mixture well and set aside in a container.

Heat half of the