🔗 Share this article

Keftedes me Prassa

Bite-sized pan-fried croquettes, often known as keftedes, stand as a cherished signature dish in Sephardic cuisine. These particular leek fritters offer a flavorful blend of hearty minced beef with the gentle, sweetly mild taste of leeks, and they are truly crave-worthy.

Makes 12

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

Thoroughly wash the fresh leeks carefully and cut away the root ends and the bulk of the green stalk. Slice lengthwise longways then into 1.5cm slices. Transfer in a deep frying pan and cover with water, then simmer over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and spice liberally with seasoning. Combine well using your fingers then form a few tablespoonfuls into a croquette, shaping a bit. Set on a tray and proceed for the balance of the preparation.

Heat oil in a pan to a depth of about 2cm over a medium heat. When the oil is hot, brown the croquettes in small batches until golden brown on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Remove the finished fritters to a plate covered with absorbent paper and let to rest.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese croquettes are a real treat. The golden outside reveals a soft center. The fresh spinach adds a fresh, slightly natural flavor, while the dairy provides a deep, savory richness. Feel free to swap the cheese with cooked, pureed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to accompany

For fresh spinach, wash it thoroughly, discarding any tough stems, and roughly chop it into sizable portions. Transfer in a big pot with a small amount hot water over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then press out any extra water and reserve.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Heat the cooking oil in a frying pan over a medium heat and cook the diced onion and garlic until tender, about 4 minutes. Turn off the heat.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix completely until incorporated. If the dough looks too loose, add some more crumbs.

With your fingers, shape the preparation into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and place them on a baking sheet covered with baking paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a amount of about half an inch. Fry the croquettes a small batch for two to three minutes on both sides, rotating so they are crispy everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully healthy snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Put the brown lentils in a pot and cover with ample fresh water. Simmer over a medium heat for about 20 mins or until partially softened, adding extra liquid to maintain the pulses submerged if necessary.

Add the bulgur wheat and proceed cooking until tender. Strain the mixture thoroughly and put aside in a container.

Warm a portion of the