🔗 Share this article

Keftedes me Prassa

Small fried patties, often referred to as keftedes, are a treasured delicacy in Sephardic cuisine. These leek fritters present a delicious fusion of hearty minced beef with the subtle, sweetly mild flavour of fresh leeks, making them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and cut away the root ends and most of the green tops. Chop lengthwise longways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with fresh water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Mix completely using your fingers then mold a several scoops into a patty, shaping a little. Set on a tray and continue for the remaining of the preparation.

Preheat olive oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, cook the fritters in batches until crispy on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Transfer the cooked croquettes to a dish topped with kitchen paper and let to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach fritters are a true delight. The crunchy crust gives way to a creamy center. The leafy spinach brings a vibrant, slightly earthy taste, while the cheese provides a rich, savory creaminess. You can substitute the cheesy element with boiled, crushed potato if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to garnish

When using leafy greens, wash it thoroughly, removing any stalks, and roughly chop it into big pieces. Transfer in a big pot with a little water over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then press out any excess liquid and put aside.

If using previously frozen spinach, completely remove extra water.

Preheat the olive oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until softened, about 4 minutes. Remove from the flame.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until blended. If the mixture appears too loose, mix in some additional crumbs.

By hand, shape the mixture into oval shapes slightly larger than a walnut but smaller than an large egg, and place them on a baking sheet topped with parchment paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, warm cooking oil to a amount of about 1cm. Brown the fritters a few at a time for two to three minutes each side, turning so they are golden all over, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a highly wholesome appetizer or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a pot and fill with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until nearly done, including additional water to keep the legumes covered if required.

Add the cracked wheat and keep cooking until softened. Strain the lentils and burghul well and set aside in a container.

Heat a portion of the