🔗 Share this article

Keftedes me Prassa

Petite fried patties, commonly referred to as keftedes, are a beloved speciality in Sephardic Jewish cooking. These leek patties offer a tasty fusion of rich ground beef with the subtle, mildly sweet essence of leeks, making them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to accompany

Wash the leeks properly and trim off the roots and most of the green tops. Cut into halves longways then into half-inch pieces. Place in a deep pan and fill with cold water, then cook over a moderate heat for about 20 mins or until softened.

Strain the leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and season generously with seasoning. Combine completely using your palms then shape a few spoonfuls into a ball, flattening a little. Place on a platter and repeat for the balance of the ingredients.

Preheat oil in a skillet to a amount of about 2cm over a moderate heat. When the oil is ready, brown the croquettes in batches until golden on both sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Transfer the finished fritters to a plate topped with absorbent paper and let to cool.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach croquettes are a true pleasure. The crunchy exterior gives way to a soft center. The fresh spinach brings a vibrant, moderately earthy flavor, while the dairy provides a rich, savory creaminess. Feel free to swap the cheese with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Lemon wedges, to serve

If using raw spinach, clean it carefully, discarding any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a small amount liquid over a medium heat. Once softened, strain in a strainer for about 15 minutes, then remove any excess liquid and set aside.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Preheat the oil in a frying pan over a medium flame and fry the onion and minced garlic until tender, about a few minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with pepper and salt. Combine well until incorporated. If the preparation appears too wet, add some more breadcrumbs.

By hand, shape the preparation into oval croquettes somewhat larger than a walnut shell but smaller than an egg, and put them on a baking sheet covered with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, heat cooking oil to a amount of about half an inch. Brown the fritters a small batch for a couple of minutes per side, rotating so they are golden completely, then transfer on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a extremely nutritious snack or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the dry lentils in a saucepan and submerge with enough water. Simmer over a medium flame for about 20 mins or until partially softened, adding additional water to keep the pulses immersed if necessary.

Mix in the burghul and keep cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Preheat 50% of the