🔗 Share this article

Keftedes me Prassa

Small pan-fried patties, typically called keftedes, stand as a beloved delicacy in Sephardic Jewish cuisine. These leek croquettes present a flavorful fusion of savory minced beef with the delicate, mildly sweet flavour of tender leeks, making them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the leeks properly and trim off the root ends and the majority of the dark green parts. Cut into halves longways then into 1.5-centimeter rounds. Transfer in a deep frying pan and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and spice generously with salt and pepper. Stir thoroughly using your hands then form a several spoonfuls into a patty, flattening a slightly. Put on a platter and repeat for the rest of the ingredients.

Preheat oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is hot, brown the patties in batches until crispy on both sides. (Do not fill the skillet as this reduces the temperature of the oil.) Take out the cooked croquettes to a tray lined with kitchen paper and permit to rest.

Offer with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a genuine delight. The crispy outside opens up to a soft interior. The leafy spinach imparts a bright, somewhat green note, while the grated cheese gives a savory, umami smoothness. Feel free to swap the dairy cheese with steamed, pureed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

For leafy greens, rinse it thoroughly, discarding any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a little water over a medium flame. Once softened, strain in a sieve for about 15 mins, then remove any remaining moisture and reserve.

For previously frozen spinach, thoroughly remove unwanted moisture.

Preheat the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic until tender, about a few minutes. Turn off the heat.

Place the wilted spinach, cooked onion and garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Stir completely until incorporated. If the mixture seems too soft, mix in some extra crumbs.

With your fingers, mold the mixture into elongated patties somewhat larger than a walnut but less bulky than an egg, and set them on a tray topped with baking paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, heat olive oil to a amount of about 1cm. Brown the fritters a handful for 2–3 minutes per side, turning so they are golden brown all over, then place on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and moist center, these croquettes are not only delicious but also a extremely wholesome bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the dry lentils in a pan and cover with plenty of cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding more water to ensure the lentils submerged if necessary.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the ingredients thoroughly and set aside in a mixing bowl.

Preheat a portion of the