🔗 Share this article

Keftedes me Prassa

Bite-sized crispy croquettes, often called keftedes, represent a treasured speciality in Sephardic cuisine. These particular leek patties offer a delicious combination of savory minced beef with the gentle, mildly sweet taste of leeks, rendering them utterly irresistible.

Makes 12

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

Thoroughly wash the leeks properly and cut away the base and the bulk of the dark green parts. Cut in half along the length then into 1.5-centimeter pieces. Place in a large skillet and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Drain the softened leeks and place in a mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and sweet paprika and flavor well with pepper and salt. Combine well using your palms then mold a couple of spoonfuls into a croquette, shaping a slightly. Place on a plate and repeat for the rest of the preparation.

Warm oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is ready, fry the croquettes in small groups until golden brown on each side. (Do not fill the skillet as this drops the temperature of the oil.) Remove the cooked patties to a dish covered with absorbent paper and allow to cool.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine delight. The crunchy outside gives way to a soft interior. The spinach adds a fresh, somewhat green flavor, while the dairy gives a rich, savory richness. It's possible to replace the cheesy element with steamed, pureed potato if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

When using leafy greens, wash it carefully, removing any stalks, and roughly chop it into sizable portions. Place in a big pot with a bit of hot water over a medium flame. Once softened, drain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

For previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic until tender, about four minutes. Take off the heat.

Put the prepared spinach, cooked onion and garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Mix thoroughly until blended. If the dough looks too loose, mix in some extra crumbs.

Using your hands, mold the mixture into elongated patties somewhat larger than a walnut but smaller than an egg, and place them on a tray topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, preheat cooking oil to a amount of about half an inch. Fry the fritters a handful for two to three minutes each side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these croquettes are not only tasty but also a highly healthy bite or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to accompany

Add the brown lentils in a saucepan and submerge with ample cold water. Cook over a medium heat for about 20 mins or until partially softened, pouring more water to maintain the lentils submerged if required.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Preheat half of the