🔗 Share this article

Keftedes me Prassa

Bite-sized fried patties, commonly known as keftedes, represent a treasured signature dish in Sephardic culinary traditions. These leek croquettes deliver a delicious combination of rich ground beef with the subtle, sweetly mild essence of tender leeks, rendering them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Wash the leeks well and remove the root ends and the bulk of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter slices. Transfer in a deep pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a big bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor liberally with salt and pepper. Mix well using your palms then mold a few spoonfuls into a ball, shaping a little. Set on a tray and continue for the balance of the mixture.

Heat olive oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is hot, cook the croquettes in batches until golden brown on each side. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Transfer the cooked patties to a plate topped with absorbent paper and allow to drain.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a genuine pleasure. The crunchy outside gives way to a creamy interior. The spinach brings a fresh, slightly natural taste, while the grated cheese provides a savory, flavorful smoothness. It's possible to replace the dairy cheese with cooked, mashed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to serve

If using fresh spinach, clean it carefully, removing any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a bit of liquid over a medium flame. Once softened, remove in a colander for about 15 minutes, then squeeze out any extra water and put aside.

For thawed frozen spinach, completely remove unwanted moisture.

Heat the cooking oil in a skillet over a medium flame and saute the onion and minced garlic until translucent, about a few minutes. Turn off the heat.

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Stir thoroughly until combined. If the dough looks too wet, incorporate some more breading.

By hand, mold the preparation into elongated patties somewhat larger than a walnut shell but more compact than an egg, and place them on a tray topped with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat oil to a depth of about 1cm. Brown the patties a small batch for two to three minutes each side, flipping so they are crispy all over, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely healthy snack or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to garnish

Add the brown lentils in a saucepan and submerge with enough fresh water. Simmer over a medium flame for about 20 mins or until partially softened, adding more water to maintain the lentils immersed if necessary.

Add the burghul and continue cooking until softened. Strain the lentils and burghul completely and reserve in a mixing bowl.

Heat 50% of the