🔗 Share this article

Keftedes me Prassa

Petite fried fritters, commonly referred to as keftedes, are a cherished signature dish in Sephardic cuisine. These leek croquettes offer a tasty blend of hearty ground beef with the gentle, sweetly mild taste of fresh leeks, rendering them utterly irresistible.

Yields 12

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

Thoroughly wash the green leeks properly and remove the root ends and the bulk of the dark green parts. Chop in half longways then into 1.5-centimeter slices. Place in a deep pan and fill with fresh water, then cook over a medium flame for about 20 mins or until tender.

Strain the softened leeks and place in a big bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and spice well with pepper and salt. Mix thoroughly using your palms then shape a couple of spoonfuls into a croquette, shaping a bit. Place on a plate and continue for the rest of the preparation.

Preheat cooking oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is ready, brown the fritters in small groups until golden on both sides. (Do not fill the pan as this lowers the temperature of the oil.) Remove the finished fritters to a tray lined with absorbent paper and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true pleasure. The crunchy exterior reveals a soft filling. The fresh spinach brings a vibrant, somewhat natural taste, while the dairy offers a deep, umami creaminess. It's possible to replace the cheesy element with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to garnish

For leafy greens, rinse it carefully, discarding any tough stems, and cut into it into large chunks. Place in a large saucepan with a small amount liquid over a medium heat. Once softened, drain in a sieve for about 15 minutes, then squeeze out any excess liquid and set aside.

If using defrosted spinach, thoroughly remove excess liquid.

Warm the olive oil in a frying pan over a moderate heat and fry the onion and garlic until softened, about four minutes. Turn off the flame.

Combine the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and season with seasoning. Combine thoroughly until combined. If the mixture seems too wet, mix in some additional breading.

Using your hands, form the mixture into oval croquettes slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet covered with wax paper. Seal and chill for at least 60 minutes.

In a wide pan over medium flame, warm cooking oil to a depth of about half an inch. Cook the patties a small batch for two to three minutes on both sides, turning so they are crispy everywhere, then put on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these fritters are not only delicious but also a highly wholesome snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to accompany

Add the dry lentils in a pan and cover with enough cold water. Boil over a medium heat for about 20 minutes or until almost cooked, adding more water to maintain the pulses submerged if required.

Add the bulgur wheat and continue cooking until softened. Strain the ingredients completely and set aside in a mixing bowl.

Heat 50% of the