🔗 Share this article

Keftedes me Prassa

Small pan-fried fritters, often referred to as keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These particular leek fritters offer a delicious combination of savory ground beef with the subtle, sweetly mild taste of fresh leeks, and they are truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Clean the leeks properly and trim off the root ends and most of the green tops. Chop in half longways then into 1.5cm pieces. Place in a deep pan and fill with cold water, then heat over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and paprika and season liberally with seasoning. Mix thoroughly using your hands then shape a couple of spoonfuls into a ball, flattening a slightly. Place on a platter and repeat for the balance of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is sizzling, brown the fritters in batches until golden brown on both sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Remove the cooked fritters to a dish topped with kitchen paper and let to drain.

Offer with lemon slices.

Keftes de Espinacha

These spinach and cheese fritters are a true pleasure. The golden outside gives way to a soft center. The leafy spinach brings a vibrant, slightly earthy note, while the grated cheese provides a savory, savory creaminess. It's possible to replace the cheese with boiled, crushed potato if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or use sunflower oil)
• Fresh lemon, to serve

If using leafy greens, clean it thoroughly, removing any tough stems, and cut into it into sizable portions. Put in a deep pan with a bit of hot water over a medium flame. Once wilted, strain in a colander for about 15 mins, then press out any remaining moisture and reserve.

When working with defrosted spinach, carefully press out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and cook the diced onion and garlic cloves until translucent, about four minutes. Turn off the flame.

Put the prepared spinach, fried onion and garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix well until incorporated. If the preparation looks too soft, incorporate some additional crumbs.

With your fingers, form the dough into oval shapes somewhat larger than a nut but smaller than an egg, and place them on a plate covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, warm oil to a level of about half an inch. Brown the patties a few at a time for 2–3 minutes each side, rotating so they are crispy all over, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and moist center, these patties are not only tasty but also a highly wholesome bite or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the lentils in a pot and cover with plenty of water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring extra liquid to ensure the pulses immersed if required.

Stir in the cracked wheat and proceed cooking until softened. Strain the ingredients completely and reserve in a container.

Preheat a portion of the