🔗 Share this article

Keftedes me Prassa

Small crispy croquettes, often known as keftedes, stand as a beloved speciality in Sephardic cuisine. These wonderful leek patties present a delicious blend of hearty beef with the delicate, sweetly mild flavour of leeks, making them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the leeks properly and remove the roots and the majority of the green tops. Chop lengthwise along the length then into 1.5-centimeter slices. Put in a large skillet and fill with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the leeks and put in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and flavor well with salt and pepper. Stir completely using your hands then shape a few tablespoonfuls into a croquette, shaping a slightly. Set on a plate and repeat for the balance of the ingredients.

Preheat olive oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is hot, brown the fritters in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Remove the ready patties to a tray lined with kitchen paper and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a true delight. The crunchy exterior reveals a creamy center. The fresh spinach adds a vibrant, somewhat natural taste, while the grated cheese provides a rich, savory creaminess. You can substitute the cheesy element with boiled, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or neutral oil)
• Fresh lemon, to serve

When using fresh spinach, clean it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Put in a deep pan with a bit of hot water over a medium flame. Once softened, remove in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

If using defrosted spinach, thoroughly press out extra water.

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

Combine the prepared spinach, cooked onion and garlic, kefalotyri, ricotta, spice, sweet paprika, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Combine completely until combined. If the dough looks too loose, incorporate some more breadcrumbs.

With your fingers, mold the mixture into elongated patties somewhat larger than a walnut but smaller than an chicken egg, and put them on a plate lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a amount of about 1 centimeter. Brown the fritters a handful for 2–3 minutes each side, flipping so they are golden completely, then put on paper towel.

Serve with lemon wedges.

Kroketes Fakes

With their golden crust and tender interior, these patties are not only delicious but also a extremely nutritious bite or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to serve

Put the dry lentils in a saucepan and submerge with plenty of fresh water. Boil over a medium heat for about 20 mins or until nearly done, including more water to maintain the legumes covered if necessary.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the ingredients well and set aside in a mixing bowl.

Warm a portion of the