🔗 Share this article

Keftedes me Prassa

Small crispy fritters, commonly known as keftedes, represent a treasured signature dish in Sephardic Jewish cooking. These leek patties deliver a delicious combination of rich ground beef with the gentle, sweetly mild essence of fresh leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks well and remove the root ends and most of the dark green parts. Chop in half lengthways then into 1.5cm rounds. Transfer in a large skillet and fill with cold water, then simmer over a medium flame for about 20 mins or until cooked through.

Drain the cooked leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and paprika and season liberally with salt and pepper. Combine thoroughly using your fingers then form a few scoops into a croquette, flattening a little. Set on a tray and proceed for the rest of the ingredients.

Heat olive oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is hot, brown the fritters in batches until golden brown on both sides. (Don't overcrowd the pan as this drops the temperature of the cooking oil.) Take out the cooked fritters to a tray topped with absorbent paper and let to drain.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese croquettes are a real delight. The golden crust reveals a creamy center. The spinach imparts a fresh, somewhat earthy taste, while the grated cheese provides a deep, umami smoothness. Feel free to swap the cheesy element with cooked, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, wash it well, removing any tough stems, and roughly chop it into large chunks. Put in a big pot with a little water over a medium heat. Once cooked, drain in a strainer for about 15 mins, then press out any excess liquid and reserve.

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

Warm the olive oil in a frying pan over a medium heat and fry the onion and minced garlic until softened, about four minutes. Take off the stove.

Put the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breading and eggs in a large bowl and flavor with pepper and salt. Stir well until blended. If the dough looks too soft, incorporate some extra breadcrumbs.

By hand, mold the dough into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and place them on a baking sheet lined with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a level of about 1cm. Brown the croquettes a small batch for 2–3 minutes each side, turning so they are golden everywhere, then put on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to garnish

Put the brown lentils in a pan and fill with enough cold water. Cook over a medium heat for about 20 mins or until partially softened, adding more water to maintain the lentils submerged if needed.

Add the bulgur wheat and proceed cooking until tender. Drain the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat a portion of the