🔗 Share this article

Keftedes me Prassa

Petite fried fritters, commonly referred to as keftedes, stand as a cherished speciality in Sephardic culinary traditions. These leek patties deliver a tasty blend of hearty minced beef with the delicate, sweetly mild taste of leeks, rendering them truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Wash the fresh leeks well and remove the roots and the bulk of the dark green parts. Slice in half along the length then into half-inch rounds. Put in a large skillet and submerge with cold water, then cook over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Stir well using your fingers then form a few spoonfuls into a patty, shaping a bit. Place on a plate and proceed for the balance of the preparation.

Heat cooking oil in a pan to a amount of about 2cm over a medium heat. When the oil is ready, brown the patties in small batches until golden brown on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the finished croquettes to a dish topped with kitchen paper and let to drain.

Serve with lemon slices.

Spinach Patties

These spinach with cheese patties are a true treat. The crispy crust reveals a soft filling. The leafy spinach imparts a bright, moderately natural flavor, while the cheese gives a rich, flavorful creaminess. Feel free to swap the cheese with steamed, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

For raw spinach, rinse it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Put in a large saucepan with a bit of hot water over a medium heat. Once cooked, drain in a strainer for about a quarter hour, then press out any extra water and reserve.

For previously frozen spinach, carefully press out unwanted moisture.

Preheat the olive oil in a pan over a medium heat and saute the onion and minced garlic until tender, about four minutes. Turn off the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with seasoning. Stir thoroughly until blended. If the dough seems too soft, mix in some additional crumbs.

By hand, mold the mixture into oval croquettes a bit bigger than a walnut but smaller than an large egg, and place them on a plate lined with parchment paper. Cover and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Brown the fritters a handful for 2–3 minutes per side, flipping so they are crispy everywhere, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these patties are not only flavorful but also a extremely wholesome bite or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to garnish

Add the brown lentils in a pan and submerge with plenty of water. Simmer over a moderate heat for about 20 minutes or until nearly done, including extra liquid to maintain the lentils immersed if needed.

Stir in the burghul and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a container.

Warm 50% of the