🔗 Share this article

Keftedes me Prassa

Petite crispy croquettes, commonly referred to as keftedes, are a cherished speciality in Sephardic Jewish cooking. These leek patties present a flavorful fusion of rich minced beef with the gentle, slightly sweet taste of fresh leeks, making them truly crave-worthy.

Produces 12

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

Wash the fresh leeks well and remove the root ends and the bulk of the dark green parts. Chop into halves lengthways then into 1.5-centimeter rounds. Put in a large skillet and cover with water, then heat over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and place in a big bowl with the minced beef, beaten eggs, matzo meal, dill, parsley and paprika and season liberally with pepper and salt. Stir completely using your hands then form a several tablespoonfuls into a croquette, flattening a little. Put on a platter and repeat for the remaining of the preparation.

Warm oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is sizzling, cook the fritters in batches until golden on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Transfer the ready patties to a plate topped with kitchen paper and permit to cool.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a genuine pleasure. The golden outside opens up to a creamy interior. The fresh spinach brings a vibrant, somewhat earthy taste, while the cheese gives a deep, savory smoothness. It's possible to replace the dairy cheese with cooked, crushed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon slices, to serve

If using leafy greens, wash it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a little liquid over a medium heat. Once softened, remove in a sieve for about 15 mins, then press out any extra water and set aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Preheat the cooking oil in a skillet over a medium flame and fry the diced onion and garlic cloves until softened, about four minutes. Take off the flame.

Put the cooked spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a container and season with salt and pepper. Mix well until incorporated. If the mixture appears too soft, mix in some additional breading.

With your fingers, shape the dough into oval shapes a bit bigger than a walnut but more compact than an egg, and set them on a plate topped with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a level of about 1 centimeter. Cook the croquettes a handful for a couple of minutes each side, turning so they are golden brown completely, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and moist center, these croquettes are not only delicious but also a extremely healthy appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to serve

Put the brown lentils in a pot and fill with plenty of fresh water. Cook over a moderate heat for about twenty minutes or until nearly done, adding additional water to keep the legumes submerged if needed.

Add the burghul and keep cooking until fully cooked. Drain the mixture well and set aside in a bowl.

Preheat 50% of the