🔗 Share this article

Keftedes me Prassa

Small crispy fritters, typically known as keftedes, represent a beloved speciality in Sephardic culinary traditions. These leek patties offer a flavorful fusion of hearty minced beef with the subtle, slightly sweet taste of fresh leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the green leeks properly and trim off the root ends and most of the dark green parts. Chop lengthwise lengthways then into half-inch pieces. Place in a deep frying pan and fill with fresh water, then heat over a moderate heat for about 20 mins or until tender.

Drain the softened leeks and place in a big bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and paprika and season liberally with pepper and salt. Combine thoroughly using your palms then shape a couple of spoonfuls into a ball, flattening a slightly. Put on a plate and proceed for the balance of the ingredients.

Heat cooking oil in a frying pan to a amount of about 2cm over a medium heat. When the heated oil is sizzling, cook the patties in small groups until crispy on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the cooking oil.) Take out the finished patties to a dish topped with absorbent paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a true treat. The crispy outside reveals a soft filling. The spinach imparts a fresh, slightly natural note, while the dairy offers a rich, umami smoothness. Feel free to swap the dairy cheese with cooked, mashed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if required
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Lemon wedges, to garnish

For raw spinach, clean it well, getting rid of any hard stems, and cut into it into big pieces. Transfer in a deep pan with a small amount hot water over a medium flame. Once wilted, drain in a colander for about a quarter hour, then press out any extra water and set aside.

If using thawed frozen spinach, thoroughly press out excess liquid.

Warm the olive oil in a frying pan over a medium heat and cook the onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and spice with seasoning. Mix well until blended. If the mixture looks too wet, incorporate some additional breading.

Using your hands, mold the mixture into oval croquettes slightly larger than a nut but less bulky than an egg, and place them on a plate lined with baking paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, warm oil to a amount of about 1cm. Brown the fritters a few at a time for a couple of minutes per side, rotating so they are golden everywhere, then place on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a golden crust and moist center, these croquettes are not only delicious but also a extremely healthy bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a pan and fill with enough water. Cook over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to keep the legumes covered if necessary.

Mix in the cracked wheat and continue cooking until softened. Drain the mixture completely and set aside in a mixing bowl.

Heat 50% of the