🔗 Share this article

Keftedes me Prassa

Small crispy croquettes, typically known as keftedes, stand as a treasured signature dish in Sephardic cooking. These leek fritters deliver a tasty blend of savory beef with the gentle, mildly sweet essence of leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks carefully and remove the roots and the bulk of the green stalk. Slice lengthwise along the length then into 1.5-centimeter slices. Transfer in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice liberally with pepper and salt. Combine well using your hands then shape a couple of scoops into a ball, shaping a bit. Place on a plate and continue for the rest of the preparation.

Preheat olive oil in a pan to a depth of about 2cm over a moderate heat. When the oil is hot, cook the patties in small batches until golden on each side. (Avoid overcrowding the skillet as this lowers the heat of the cooking oil.) Transfer the cooked patties to a dish topped with paper towel and let to cool.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a true treat. The crunchy exterior gives way to a smooth center. The leafy spinach imparts a bright, somewhat earthy note, while the dairy provides a deep, savory creaminess. Feel free to swap the dairy cheese with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Oil for frying (or vegetable oil)
• Lemon slices, to serve

For fresh spinach, clean it well, discarding any hard stems, and coarsely chop it into large chunks. Place in a deep pan with a bit of water over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then press out any remaining moisture and reserve.

When working with defrosted spinach, completely squeeze out excess liquid.

Heat the cooking oil in a skillet over a medium flame and cook the chopped onion and minced garlic until tender, about a few minutes. Take off the flame.

Put the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a container and flavor with pepper and salt. Mix completely until blended. If the preparation appears too soft, incorporate some additional breadcrumbs.

Using your hands, shape the dough into elongated patties a bit bigger than a nut but less bulky than an large egg, and put them on a baking sheet covered with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, warm cooking oil to a depth of about 1 centimeter. Cook the patties a handful for two to three minutes each side, rotating so they are crispy all over, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

Boasting a golden crust and moist center, these fritters are not only delicious but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to accompany

Put the dry lentils in a pan and fill with ample fresh water. Boil over a medium heat for about 20 minutes or until nearly done, pouring more water to ensure the legumes covered if required.

Mix in the burghul and proceed cooking until tender. Drain the lentils and burghul thoroughly and set aside in a bowl.

Preheat a portion of the