🔗 Share this article

Keftedes me Prassa

Petite crispy patties, typically called keftedes, are a treasured delicacy in Sephardic cuisine. These leek patties present a tasty fusion of savory ground beef with the gentle, slightly sweet flavour of tender leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to serve

Clean the leeks carefully and trim off the roots and most of the dark green parts. Chop lengthwise longways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with cold water, then cook over a medium heat for about twenty minutes or until tender.

Strain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season liberally with pepper and salt. Stir completely using your hands then form a couple of tablespoonfuls into a croquette, flattening a slightly. Put on a platter and proceed for the balance of the ingredients.

Heat oil in a pan to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the fritters in batches until crispy on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Remove the cooked patties to a dish lined with absorbent paper and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese croquettes are a genuine delight. The crunchy exterior gives way to a creamy interior. The spinach adds a bright, slightly green flavor, while the cheese offers a rich, savory richness. Feel free to swap the cheese with boiled, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it thoroughly, removing any stalks, and cut into it into sizable portions. Put in a deep pan with a little liquid over a medium heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, thoroughly press out extra water.

Heat the olive oil in a frying pan over a medium flame and fry the onion and minced garlic until translucent, about four minutes. Take off the stove.

Put the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a container and spice with salt and pepper. Mix thoroughly until blended. If the mixture looks too loose, incorporate some additional breadcrumbs.

With your fingers, shape the dough into oval croquettes a bit bigger than a walnut but less bulky than an egg, and place them on a baking sheet covered with baking paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a depth of about half an inch. Brown the croquettes a handful for 2–3 minutes per side, turning so they are crispy completely, then put on paper towel.

Serve with fresh lemon.

Lentil Croquettes

With their golden crust and moist center, 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 (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a pot and cover with ample cold water. Boil over a medium heat for about twenty minutes or until partially softened, pouring extra liquid to ensure the pulses submerged if needed.

Add the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul well and set aside in a bowl.

Preheat half of the