🔗 Share this article

Keftedes me Prassa

Petite fried fritters, typically known as keftedes, stand as a beloved speciality in Sephardic Jewish cuisine. These leek croquettes present a flavorful blend of hearty minced beef with the subtle, mildly sweet flavour of leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to garnish

Clean the green leeks well and remove the root ends and most of the green tops. Slice in half longways then into half-inch slices. Place in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and place in a mixing bowl with the beef, eggs, crumbs, dill, parsley and sweet paprika and spice well with salt and pepper. Combine completely using your palms then shape a few scoops into a patty, shaping a little. Put on a plate and repeat for the remaining of the preparation.

Heat olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, brown the patties in small batches until golden on all sides. (Do not fill the skillet as this lowers the temperature of the oil.) Take out the finished fritters to a plate topped with paper towel and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a genuine delight. The crispy crust opens up to a smooth filling. The fresh spinach brings a bright, somewhat green taste, while the cheese offers a deep, flavorful richness. Feel free to swap the cheese with steamed, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it carefully, removing any stalks, and cut into it into large chunks. Put in a deep pan with a little liquid over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then remove any extra water and set aside.

For defrosted spinach, carefully press out unwanted moisture.

Heat the oil in a pan over a moderate heat and fry the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Stir well until incorporated. If the dough looks too soft, add some extra crumbs.

Using your hands, form the preparation into oval croquettes slightly larger than a nut but smaller than an large egg, and set them on a tray covered with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium heat, heat oil to a depth of about 1 centimeter. Cook the fritters a few at a time for two to three minutes per side, flipping so they are golden completely, then put on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

With their crispy exterior and tender interior, these croquettes are not only tasty but also a highly wholesome bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and submerge with ample water. Boil over a moderate heat for about 20 minutes or until nearly done, adding more water to ensure the legumes immersed if necessary.

Mix in the bulgur wheat and proceed cooking until tender. Drain the ingredients thoroughly and reserve in a mixing bowl.

Heat 50% of the