🔗 Share this article

Keftedes me Prassa

Petite pan-fried fritters, typically called keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a delicious blend of rich beef with the delicate, sweetly mild essence of leeks, making them truly crave-worthy.

Yields 12

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

Clean the leeks well and cut away the root ends and the bulk of the green stalk. Cut into halves along the length then into 1.5cm pieces. Put in a deep frying pan and submerge with water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the cooked leeks and put in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and season generously with salt and pepper. Combine completely using your fingers then mold a several spoonfuls into a croquette, shaping a little. Put on a plate and repeat for the rest of the preparation.

Warm olive oil in a skillet to a depth of about 2cm over a medium heat. When the heated oil is sizzling, brown the patties in batches until golden brown on each side. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Remove the finished patties to a tray lined with kitchen paper and let to cool.

Present with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a genuine treat. The golden crust gives way to a soft filling. The fresh spinach brings a fresh, slightly green flavor, while the cheese provides a savory, umami creaminess. It's possible to replace the dairy cheese with cooked, pureed spuds if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to serve

For fresh spinach, rinse it thoroughly, removing any tough stems, and cut into it into large chunks. Put in a deep pan with a bit of liquid over a moderate heat. Once softened, remove in a colander for about 15 minutes, then squeeze out any remaining moisture and set aside.

For previously frozen spinach, thoroughly remove unwanted moisture.

Heat the cooking oil in a pan over a moderate heat and saute the onion and garlic cloves until translucent, about 4 minutes. Turn off the heat.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Stir thoroughly until combined. If the mixture looks too wet, incorporate some more breading.

Using your hands, shape the preparation into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and set them on a tray lined with wax paper. Cover and chill for at least one hour.

In a large frying pan over medium flame, heat olive oil to a depth of about half an inch. Cook the fritters a small batch for two to three minutes each side, rotating so they are golden everywhere, then put on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully healthy bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to accompany

Place the lentils in a pan and fill with ample fresh water. Simmer over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to ensure the lentils covered if necessary.

Mix in the cracked wheat and keep cooking until tender. Strain the lentils and burghul well and reserve in a bowl.

Preheat 50% of the