🔗 Share this article

Keftedes me Prassa

Small fried croquettes, commonly called keftedes, represent a beloved signature dish in Sephardic culinary traditions. These leek croquettes deliver a flavorful fusion of savory ground beef with the delicate, sweetly mild essence of leeks, and they are absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks carefully and cut away the roots and the majority of the green tops. Slice in half along the length then into 1.5cm rounds. Put in a deep frying pan and cover with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and season generously with salt and pepper. Mix completely using your hands then form a several spoonfuls into a croquette, flattening a bit. Place on a platter and repeat for the rest of the preparation.

Heat olive oil in a pan to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, cook the patties in small batches until golden on each side. (Don't overcrowd the skillet as this drops the heat of the cooking oil.) Remove the cooked croquettes to a dish covered with kitchen paper and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach patties are a true pleasure. The golden outside reveals a creamy filling. The leafy spinach imparts a bright, moderately natural flavor, while the dairy offers a savory, flavorful creaminess. It's possible to replace the dairy cheese with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

For leafy greens, rinse it carefully, removing any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount hot water over a medium heat. Once wilted, strain in a strainer for about 15 mins, then squeeze out any extra water and put aside.

For defrosted spinach, carefully press out excess liquid.

Preheat the cooking oil in a pan over a medium flame and saute the chopped onion and garlic until tender, about four minutes. Turn off the stove.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Combine well until incorporated. If the preparation seems too loose, add some additional breading.

By hand, form the dough into oval croquettes somewhat larger than a walnut shell but smaller than an large egg, and set them on a tray covered with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, preheat cooking oil to a amount of about half an inch. Brown the patties a small batch for a couple of minutes per side, turning so they are golden brown everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their crunchy outside and moist center, these fritters are not only delicious but also a wonderfully nutritious snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Put the brown lentils in a saucepan and fill with enough fresh water. Boil over a medium heat for about 20 mins or until partially softened, adding additional water to keep the legumes submerged if required.

Stir in the cracked wheat and continue cooking until fully cooked. Strain the mixture thoroughly and put aside in a container.

Warm half of the