🔗 Share this article

Keftedes me Prassa

Small fried fritters, often referred to as keftedes, represent a cherished signature dish in Sephardic Jewish culinary traditions. These leek croquettes offer a tasty fusion of rich minced beef with the delicate, slightly sweet taste of leeks, rendering them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Wash the fresh leeks carefully and trim off the roots and most of the green stalk. Cut into halves lengthways then into 1.5cm rounds. Put in a deep frying pan and cover with fresh water, then cook over a medium flame for about 20 mins or until softened.

Strain the leeks and place in a mixing bowl with the ground beef, eggs, crumbs, dill, parsley and spice and flavor generously with seasoning. Combine completely using your fingers then shape a several spoonfuls into a ball, flattening a bit. Set on a platter and repeat for the balance of the ingredients.

Warm oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the fritters in batches until crispy on all sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Take out the ready patties to a tray topped with paper towel and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true delight. The crunchy crust gives way to a creamy filling. The spinach brings a vibrant, somewhat earthy taste, while the dairy gives a savory, flavorful creaminess. Feel free to swap the dairy cheese with cooked, pureed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, rinse it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Place in a big pot with a small amount hot water over a medium heat. Once cooked, remove in a sieve for about 15 mins, then squeeze out any extra water and reserve.

If using thawed frozen spinach, thoroughly squeeze out extra water.

Warm the olive oil in a skillet over a moderate heat and cook the diced onion and minced garlic until tender, about four minutes. Remove from the stove.

Put the cooked spinach, fried onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and flavor with salt and pepper. Combine thoroughly until incorporated. If the preparation seems too loose, mix in some extra breading.

With your fingers, form the dough into elongated patties slightly larger than a walnut shell but more compact than an egg, and put them on a tray topped with baking paper. Cover and chill for at least 1 hour.

In a wide pan over medium heat, heat cooking oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes per side, flipping so they are golden brown all over, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and tender interior, these croquettes are not only flavorful but also a highly healthy snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Place the lentils in a pot and fill with ample cold water. Cook over a medium flame for about twenty minutes or until almost cooked, adding extra liquid to keep the legumes submerged if necessary.

Add the burghul and proceed cooking until tender. Drain the ingredients thoroughly and put aside in a container.

Heat half of the