🔗 Share this article

Keftedes me Prassa

Small pan-fried fritters, typically known as keftedes, stand as a beloved signature dish in Sephardic cuisine. These particular leek fritters offer a delicious fusion of rich minced beef with the delicate, sweetly mild essence of fresh leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks carefully and trim off the base and most of the green tops. Slice in half along the length then into half-inch slices. Transfer in a large skillet and fill with water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, parsley and spice and season liberally with pepper and salt. Combine completely using your palms then mold a few spoonfuls into a croquette, flattening a bit. Set on a plate and repeat for the rest of the mixture.

Heat cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, fry the patties in small groups until golden on both sides. (Do not fill the pan as this drops the temperature of the oil.) Remove the ready fritters to a plate covered with paper towel and allow to cool.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese patties are a true delight. The crunchy crust reveals a smooth center. The spinach brings a fresh, moderately natural taste, while the dairy gives a deep, umami smoothness. You can substitute the dairy cheese with cooked, pureed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Oil for frying (or vegetable oil)
• Lemon wedges, to accompany

For raw spinach, rinse it well, getting rid of any hard stems, and cut into it into sizable portions. Place in a big pot with a little hot water over a medium flame. Once wilted, drain in a colander for about 15 mins, then press out any remaining moisture and reserve.

If using previously frozen spinach, carefully squeeze out excess liquid.

Warm the oil in a pan over a medium flame and cook the onion and garlic until translucent, about four minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breading and eggs in a large bowl and season with seasoning. Mix completely until incorporated. If the mixture seems too soft, add some more breadcrumbs.

With your fingers, mold the preparation into oval croquettes somewhat larger than a walnut shell but less bulky than an egg, and set them on a plate topped with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, heat olive oil to a level of about 1 centimeter. Brown the croquettes a handful for 2–3 minutes per side, flipping so they are golden everywhere, then place on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and moist center, these fritters are not only delicious but also a highly healthy snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to serve

Put the lentils in a pot and submerge with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until almost cooked, pouring more water to keep the lentils immersed if necessary.

Mix in the bulgur wheat and continue cooking until softened. Strain the mixture thoroughly and put aside in a bowl.

Heat 50% of the