🔗 Share this article

Keftedes me Prassa

Bite-sized crispy croquettes, commonly referred to as keftedes, are a beloved delicacy in Sephardic culinary traditions. These particular leek patties deliver a delicious blend of rich ground beef with the delicate, sweetly mild taste of tender leeks, making them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Clean the leeks properly and cut away the roots and most of the green tops. Cut in half longways then into 1.5cm slices. Put in a deep pan and submerge with fresh water, then heat over a medium heat for about 20 mins or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and flavor generously with seasoning. Mix well using your fingers then mold a few scoops into a ball, shaping a slightly. Put on a platter and repeat for the rest of the preparation.

Heat olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, brown the croquettes in batches until golden on all sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Transfer the ready fritters to a plate lined with absorbent paper and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These spinach and cheese fritters are a true treat. The crunchy outside reveals a creamy interior. The leafy spinach brings a bright, moderately green note, while the cheese gives a deep, flavorful creaminess. You can substitute the cheesy element with boiled, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to serve

When using leafy greens, wash it thoroughly, removing any stalks, and roughly chop it into large chunks. Put in a large saucepan with a bit of water over a medium flame. Once softened, drain in a strainer for about 15 mins, then remove any extra water and put aside.

For previously frozen spinach, carefully remove extra water.

Heat the oil in a frying pan over a medium heat and cook the diced onion and minced garlic until softened, about 4 minutes. Take off the heat.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a container and season with pepper and salt. Stir completely until combined. If the mixture seems too loose, mix in some additional breadcrumbs.

Using your hands, form the mixture into oval shapes somewhat larger than a walnut shell but less bulky than an egg, and put them on a baking sheet lined with wax paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium flame, warm oil to a depth of about half an inch. Fry the patties a handful for two to three minutes per side, turning so they are crispy everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only delicious but also a highly wholesome snack or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a saucepan and submerge with ample water. Cook over a moderate heat for about 20 minutes or until almost cooked, including additional water to ensure the pulses covered if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the ingredients well and reserve in a bowl.

Warm 50% of the