🔗 Share this article

Keftedes me Prassa

Bite-sized crispy fritters, often known as keftedes, are a treasured signature dish in Sephardic Jewish cooking. These particular leek fritters present a delicious fusion of rich minced beef with the delicate, mildly sweet flavour of fresh leeks, making them truly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks properly and trim off the base and most of the green stalk. Slice into halves longways then into half-inch rounds. Transfer in a deep frying pan and submerge with water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the softened leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, parsley and spice and season well with seasoning. Stir completely using your palms then shape a several tablespoonfuls into a patty, flattening a slightly. Set on a tray and continue for the remaining of the ingredients.

Heat oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is ready, cook the fritters in small batches until crispy on all sides. (Do not fill the pan as this reduces the heat of the oil.) Remove the ready fritters to a dish lined with absorbent paper and permit to cool.

Present with fresh lemon.

Spinach Patties

These spinach and cheese croquettes are a genuine pleasure. The crunchy exterior gives way to a creamy center. The fresh spinach imparts a vibrant, slightly earthy flavor, while the dairy gives a deep, umami smoothness. It's possible to replace the dairy cheese with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to accompany

When using raw spinach, wash it well, discarding any tough stems, and roughly chop it into large chunks. Transfer in a deep pan with a small amount water over a medium heat. Once wilted, strain in a sieve for about 15 mins, then remove any remaining moisture and reserve.

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

Heat the cooking oil in a skillet over a medium heat and cook the onion and garlic until tender, about a few minutes. Take off the flame.

Place the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a big mixing bowl and spice with seasoning. Combine well until combined. If the mixture seems too soft, mix in some additional breadcrumbs.

Using your hands, shape the preparation into oval croquettes somewhat larger than a walnut but more compact than an chicken egg, and place them on a plate covered with parchment paper. Cover and chill for at least 1 hour.

In a large frying pan over medium heat, warm cooking oil to a level of about 1 centimeter. Brown the fritters a few at a time for two to three minutes each side, rotating so they are golden all over, then transfer on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a extremely healthy appetizer or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a saucepan and cover with enough water. Cook over a medium heat for about 20 minutes or until partially softened, adding more water to keep the lentils covered if needed.

Stir in the burghul and keep cooking until tender. Drain the lentils and burghul completely and reserve in a bowl.

Warm half of the