🔗 Share this article

Keftedes me Prassa

Bite-sized crispy patties, commonly known as keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These wonderful leek fritters deliver a delicious combination of rich ground beef with the gentle, mildly sweet essence of tender leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks properly and trim off the roots and the bulk of the green stalk. Chop in half along the length then into half-inch pieces. Transfer in a deep frying pan and fill with cold water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and put in a large mixing bowl with the beef, eggs, matzo meal, dill, parsley and paprika and spice liberally with seasoning. Stir thoroughly using your fingers then form a few scoops into a ball, flattening a bit. Place on a platter and repeat for the remaining of the ingredients.

Warm olive oil in a skillet to a amount of about 2cm over a medium flame. When the olive oil is sizzling, fry the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Take out the cooked fritters to a dish lined with paper towel and allow to drain.

Serve with fresh lemon.

Keftes de Espinacha

These spinach and cheese patties are a true pleasure. The crunchy exterior reveals a soft filling. The spinach adds a fresh, somewhat natural taste, while the dairy provides a savory, savory richness. You can substitute the cheesy element with cooked, mashed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to serve

If using raw spinach, clean it thoroughly, removing any stalks, and cut into it into large chunks. Put in a big pot with a little hot water over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, carefully remove unwanted moisture.

Heat the cooking oil in a pan over a medium heat and saute the diced onion and garlic cloves until softened, about 4 minutes. Take off the stove.

Put the prepared spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix completely until blended. If the dough looks too loose, mix in some more breading.

With your fingers, shape the preparation into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and put them on a baking sheet covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a amount of about half an inch. Cook the fritters a small batch for two to three minutes per side, rotating so they are golden brown all over, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a extremely nutritious snack or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to garnish

Put the lentils in a pan and fill with plenty of water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to keep the lentils immersed if necessary.

Stir in the cracked wheat and continue cooking until softened. Drain the mixture completely and reserve in a bowl.

Preheat a portion of the