🔗 Share this article

Keftedes me Prassa

Petite fried fritters, typically known as keftedes, are a treasured signature dish in Sephardic culinary traditions. These wonderful leek patties present a delicious combination of hearty beef with the delicate, sweetly mild essence of tender leeks, rendering them utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the green leeks well and remove the roots and the majority of the green stalk. Cut in half along the length then into 1.5cm rounds. Place in a deep pan and submerge with cold water, then simmer over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor liberally with seasoning. Combine completely using your hands then shape a few scoops into a patty, shaping a little. Put on a platter and repeat for the rest of the preparation.

Warm olive oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is ready, fry the patties in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Take out the finished fritters to a tray topped with kitchen paper and allow to rest.

Present with fresh lemon.

Spinach Patties

These spinach with cheese fritters are a real pleasure. The golden exterior reveals a soft filling. The fresh spinach imparts a vibrant, slightly natural note, while the cheese offers a deep, umami creaminess. You can substitute the cheesy element with boiled, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to accompany

When using fresh spinach, wash it well, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a big pot with a bit of liquid over a medium flame. Once wilted, drain in a strainer for about 15 mins, then squeeze out any extra water and put aside.

If using thawed frozen spinach, thoroughly remove excess liquid.

Heat the oil in a pan over a moderate heat and cook the onion and garlic cloves until softened, about four minutes. Remove from the flame.

Put the cooked spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, red spice, breading and beaten eggs in a container and flavor with pepper and salt. Stir well until combined. If the dough appears too wet, add some more breadcrumbs.

With your fingers, form the mixture into elongated patties a bit bigger than a walnut but smaller than an large egg, and put them on a tray lined with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, preheat oil to a amount of about 1cm. Fry the croquettes a small batch for two to three minutes each side, rotating so they are golden completely, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these patties are not only delicious but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Place the lentils in a saucepan and cover with enough cold water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to keep the legumes covered if necessary.

Stir in the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul completely and put aside in a bowl.

Warm half of the