🔗 Share this article

Keftedes me Prassa

Petite pan-fried patties, often known as keftedes, are a treasured signature dish in Sephardic Jewish cooking. These particular leek patties deliver a flavorful blend of rich ground beef with the gentle, sweetly mild essence of fresh leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the leeks properly and trim off the root ends and the bulk of the green tops. Cut lengthwise lengthways then into half-inch slices. Put in a deep pan and fill with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Strain the cooked leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season generously with salt and pepper. Stir well using your hands then form a few scoops into a patty, pressing a slightly. Set on a plate and proceed for the remaining of the preparation.

Preheat olive oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is sizzling, brown the fritters in small batches until crispy on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Remove the cooked patties to a plate covered with absorbent paper and let to cool.

Serve with lemon slices.

Keftes de Espinacha

These cheesy spinach croquettes are a genuine delight. The crispy outside opens up to a smooth center. The leafy spinach imparts a vibrant, slightly earthy note, while the grated cheese provides a savory, flavorful richness. You can substitute the cheese with steamed, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon slices, to serve

If using leafy greens, wash it carefully, discarding any hard stems, and coarsely chop it into big pieces. Put in a big pot with a little water over a moderate heat. Once softened, remove in a sieve for about a quarter hour, then press out any excess liquid and reserve.

When working with previously frozen spinach, completely squeeze out unwanted moisture.

Preheat the oil in a frying pan over a medium flame and fry the diced onion and minced garlic until translucent, about four minutes. Take off the flame.

Put the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Combine thoroughly until incorporated. If the mixture seems too loose, incorporate some more breading.

Using your hands, shape the mixture into oval shapes slightly larger than a nut but less bulky than an egg, and place them on a baking sheet covered with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat olive oil to a depth of about 1cm. Cook the fritters a small batch for 2–3 minutes each side, rotating so they are crispy all over, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a golden crust and soft inside, these fritters are not only flavorful but also a wonderfully wholesome bite or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and cover with enough water. Boil over a moderate heat for about 20 mins or until nearly done, including extra liquid to maintain the lentils immersed if necessary.

Add the cracked wheat and continue cooking until tender. Drain the mixture completely and reserve in a bowl.

Heat 50% of the