🔗 Share this article

Keftedes me Prassa

Petite fried fritters, typically referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These leek croquettes offer a tasty blend of rich minced beef with the subtle, mildly sweet taste of leeks, making them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks well and trim off the roots and the bulk of the dark green parts. Chop into halves longways then into 1.5cm slices. Transfer in a deep frying pan and fill with water, then cook over a medium heat for about 20 mins or until tender.

Strain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor generously with pepper and salt. Stir completely using your hands then mold a several spoonfuls into a croquette, pressing a little. Set on a tray and continue for the remaining of the preparation.

Heat cooking oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is sizzling, cook the fritters in batches until golden brown on each side. (Do not fill the pan as this lowers the oil temperature of the oil.) Remove the finished fritters to a tray lined with absorbent paper and let to rest.

Offer with lemon slices.

Spinach Patties

These amazing spinach with cheese croquettes are a true pleasure. The crispy crust reveals a smooth center. The spinach adds a bright, slightly green note, while the cheese provides a deep, savory richness. It's possible to replace the dairy cheese with steamed, pureed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

If using leafy greens, rinse it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Place in a large saucepan with a bit of water over a moderate heat. Once cooked, drain in a colander for about 15 minutes, then remove any remaining moisture and reserve.

For defrosted spinach, completely press out unwanted moisture.

Preheat the cooking oil in a pan over a moderate heat and cook the onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Place the cooked spinach, fried onion and softened garlic, kefalotyri, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Stir well until blended. If the preparation looks too soft, mix in some more crumbs.

Using your hands, shape the dough into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and put them on a tray covered with baking paper. Cover and chill for at least 60 minutes.

In a wide pan over medium heat, warm oil to a level of about 1cm. Brown the fritters a few at a time for a couple of minutes each side, rotating so they are crispy everywhere, then place on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a wonderfully healthy snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Put the lentils in a pan and submerge with enough water. Boil over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to ensure the pulses covered if needed.

Mix in the cracked wheat and keep cooking until softened. Strain the lentils and burghul well and put aside in a bowl.

Heat 50% of the