🔗 Share this article

Keftedes me Prassa

Bite-sized fried croquettes, typically referred to as keftedes, are a treasured signature dish in Sephardic cuisine. These leek patties deliver a flavorful combination of hearty beef with the delicate, slightly sweet taste of fresh leeks, and they are truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Clean the leeks carefully and cut away the base and the bulk of the green stalk. Chop lengthwise longways then into 1.5cm rounds. Place in a deep frying pan and submerge with water, then heat over a medium heat for about twenty minutes or until tender.

Drain the leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and spice generously with salt and pepper. Combine completely using your palms then mold a few tablespoonfuls into a croquette, pressing a little. Place on a platter and repeat for the remaining of the ingredients.

Warm oil in a pan to a level of about ¾ inch over a medium flame. When the heated oil is hot, fry the fritters in batches until golden brown on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Take out the finished fritters to a plate topped with absorbent paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true pleasure. The crispy crust reveals a creamy center. The spinach adds a fresh, somewhat earthy flavor, while the dairy offers a deep, savory smoothness. It's possible to replace the cheesy element with cooked, mashed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated 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 neutral oil)
• Lemon wedges, to serve

For fresh spinach, rinse it thoroughly, discarding any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a bit of water over a medium flame. Once softened, remove in a sieve for about a quarter hour, then press out any excess liquid and set aside.

When working with defrosted spinach, carefully squeeze out extra water.

Warm the olive oil in a frying pan over a medium heat and cook the onion and garlic cloves until tender, about a few minutes. Turn off the flame.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Stir well until blended. If the preparation looks too wet, incorporate some more breadcrumbs.

Using your hands, shape the preparation into oval croquettes a bit bigger than a walnut but less bulky than an egg, and place them on a plate covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a depth of about 1 centimeter. Cook the patties a small batch for a couple of minutes each side, rotating so they are golden brown all over, then put on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only delicious but also a highly healthy snack or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a pan and cover with plenty of fresh water. Boil over a medium heat for about twenty minutes or until partially softened, adding more water to keep the lentils covered if necessary.

Stir in the bulgur wheat and continue cooking until softened. Drain the ingredients well and set aside in a container.

Preheat 50% of the