🔗 Share this article

Keftedes me Prassa

Petite pan-fried fritters, typically known as keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties deliver a delicious blend of rich beef with the delicate, slightly sweet flavour of leeks, rendering them truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Wash the green leeks carefully and remove the roots and the majority of the green stalk. Slice into halves along the length then into half-inch pieces. Transfer in a deep pan and submerge with water, then heat over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a big bowl with the minced beef, eggs, crumbs, dill, parsley and spice and flavor generously with seasoning. Combine well using your palms then shape a couple of spoonfuls into a croquette, flattening a little. Put on a tray and proceed for the rest of the ingredients.

Warm oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the patties in small groups until crispy on both sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Transfer the ready croquettes to a plate lined with paper towel and allow to drain.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a genuine delight. The golden exterior reveals a creamy filling. The fresh spinach brings a bright, moderately natural flavor, while the cheese provides a savory, flavorful smoothness. You can substitute the dairy cheese with cooked, mashed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

When using leafy greens, rinse it carefully, discarding any hard stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount liquid over a medium flame. Once wilted, remove in a sieve for about 15 mins, then remove any remaining moisture and reserve.

For previously frozen spinach, completely press out extra water.

Warm the olive oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Place the prepared spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breadcrumbs and beaten eggs in a large bowl and flavor with salt and pepper. Stir well until blended. If the preparation seems too loose, add some extra crumbs.

By hand, shape the dough into elongated patties slightly larger than a nut but smaller than an large egg, and place them on a plate covered with parchment paper. Cover and chill for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a amount of about 1cm. Brown the patties a few at a time for two to three minutes per side, turning so they are crispy completely, then put on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Featuring a crunchy outside and soft inside, these fritters are not only flavorful but also a extremely nutritious appetizer or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to garnish

Put the lentils in a pot and fill with plenty of water. Cook over a medium heat for about twenty minutes or until nearly done, adding more water to maintain the lentils immersed if needed.

Mix in the cracked wheat and keep cooking until fully cooked. Strain the lentils and burghul completely and set aside in a container.

Heat 50% of the