🔗 Share this article

Keftedes me Prassa

Small pan-fried patties, commonly known as keftedes, stand as a treasured signature dish in Sephardic Jewish cooking. These leek croquettes present a tasty fusion of rich beef with the delicate, slightly sweet essence of tender leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Clean the green leeks carefully and cut away the root ends and the bulk of the green tops. Cut lengthwise lengthways then into 1.5-centimeter rounds. Place in a large skillet and submerge with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, dill, chopped parsley and paprika and spice generously with seasoning. Mix completely using your fingers then shape a several tablespoonfuls into a croquette, pressing a little. Put on a plate and repeat for the remaining of the preparation.

Preheat oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is ready, cook the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Remove the cooked fritters to a plate covered with kitchen paper and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true treat. The crispy outside gives way to a soft interior. The fresh spinach adds a vibrant, somewhat earthy note, while the cheese gives a rich, umami creaminess. Feel free to swap the dairy cheese with boiled, crushed potato if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if needed
• 3 eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, rinse it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of liquid over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then remove any excess liquid and set aside.

If using previously frozen spinach, completely remove extra water.

Preheat the cooking oil in a pan over a moderate heat and saute the chopped onion and minced garlic until translucent, about four minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, breading and beaten eggs in a container and season with salt and pepper. Stir well until combined. If the preparation appears too loose, incorporate some additional breadcrumbs.

By hand, form the preparation into oval croquettes slightly larger than a walnut but smaller than an egg, and set them on a plate lined with wax paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, preheat cooking oil to a level of about half an inch. Cook the croquettes a small batch for 2–3 minutes on both sides, rotating so they are golden everywhere, then put on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully healthy bite or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a saucepan and fill with enough fresh water. Cook over a medium heat for about twenty minutes or until partially softened, pouring extra liquid to keep the legumes submerged if needed.

Mix in the burghul and keep cooking until tender. Remove the water from the mixture thoroughly and reserve in a container.

Heat half of the