🔗 Share this article

Keftedes me Prassa

Small pan-fried patties, commonly referred to as keftedes, represent a cherished signature dish in Sephardic Jewish cooking. These wonderful leek fritters deliver a flavorful combination of hearty beef with the subtle, slightly sweet essence of leeks, and they are truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and trim off the root ends and the majority of the green stalk. Cut in half longways then into half-inch slices. Transfer in a deep pan and fill with fresh water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the softened leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Combine completely using your palms then mold a couple of spoonfuls into a patty, flattening a slightly. Put on a platter and repeat for the rest of the preparation.

Preheat cooking oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the patties in small batches until golden brown on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the cooking oil.) Remove the ready patties to a dish lined with kitchen paper and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a genuine treat. The crunchy crust reveals a creamy filling. The leafy spinach adds a fresh, slightly green note, while the dairy provides a savory, umami creaminess. You can substitute the cheesy element with boiled, pureed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Lemon slices, to serve

For raw spinach, clean it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Place in a big pot with a small amount hot water over a medium heat. Once wilted, strain in a sieve for about 15 mins, then remove any excess liquid and reserve.

When working with previously frozen spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a pan over a medium flame and cook the onion and minced garlic until softened, about a few minutes. Take off the flame.

Place the prepared spinach, fried onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Stir well until incorporated. If the mixture seems too wet, mix in some more breadcrumbs.

By hand, mold the dough into oval croquettes a bit bigger than a nut but more compact than an chicken egg, and set them on a plate topped with baking paper. Cover and cool for at least 1 hour.

In a big skillet over medium flame, heat olive oil to a level of about 1cm. Cook the fritters a few at a time for 2–3 minutes per side, flipping so they are golden brown completely, then place on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and tender interior, these patties are not only delicious but also a highly wholesome bite or meal.

Yields 12

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

Add the lentils in a saucepan and fill with ample cold water. Boil over a medium flame for about twenty minutes or until partially softened, including additional water to keep the pulses immersed if necessary.

Mix in the burghul and keep cooking until tender. Strain the mixture well and put aside in a container.

Preheat 50% of the