🔗 Share this article

Keftedes me Prassa

Small pan-fried fritters, commonly known as keftedes, represent a treasured delicacy in Sephardic Jewish cooking. These particular leek patties deliver a tasty blend of savory beef with the delicate, slightly sweet taste of tender leeks, and they are truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks carefully and remove the root ends and most of the dark green parts. Slice lengthwise along the length then into half-inch rounds. Place in a large skillet and fill with water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and spice and season generously with salt and pepper. Combine thoroughly using your hands then shape a several scoops into a ball, pressing a bit. Set on a tray and repeat for the remaining of the preparation.

Warm oil in a frying pan to a level of about ¾ inch over a medium flame. When the oil is ready, fry the fritters in small batches until golden brown on each side. (Avoid overcrowding the skillet as this drops the temperature of the cooking oil.) Transfer the ready croquettes to a tray covered with paper towel and permit to drain.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a real treat. The crunchy outside reveals a creamy filling. The fresh spinach brings a vibrant, moderately green note, while the dairy offers a deep, flavorful richness. It's possible to replace the dairy cheese with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to serve

For leafy greens, wash it well, removing any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a small amount hot water over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then press out any excess liquid and set aside.

When working with previously frozen spinach, thoroughly press out extra water.

Warm the olive oil in a pan over a moderate heat and fry the chopped onion and garlic cloves until softened, about a few minutes. Turn off the stove.

Place the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a container and season with salt and pepper. Combine thoroughly until combined. If the dough appears too wet, add some more breading.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut but less bulky than an large egg, and set them on a plate covered with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a depth of about half an inch. Brown the fritters a handful for 2–3 minutes per side, flipping so they are golden brown all over, then place on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a wonderfully wholesome bite or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the dry lentils in a pot and fill with enough cold water. Cook over a medium heat for about 20 minutes or until nearly done, including more water to ensure the pulses submerged if necessary.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the mixture well and set aside in a container.

Warm 50% of the