🔗 Share this article

Keftedes me Prassa

Petite pan-fried patties, typically called keftedes, stand as a beloved delicacy in Sephardic cooking. These leek croquettes present a delicious combination of hearty beef with the gentle, slightly sweet taste of tender leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks carefully and trim off the roots and the bulk of the green stalk. Slice in half lengthways then into 1.5cm rounds. Transfer in a deep frying pan and submerge with water, then simmer over a medium flame for about 20 mins or until tender.

Drain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor liberally with pepper and salt. Combine completely using your palms then mold a couple of spoonfuls into a croquette, pressing a bit. Put on a tray and repeat for the balance of the ingredients.

Heat oil in a pan to a amount of about 2cm over a moderate heat. When the oil is ready, cook the patties in small groups until golden brown on all sides. (Do not fill the pan as this reduces the temperature of the cooking oil.) Remove the finished croquettes to a plate lined with absorbent paper and let to drain.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach croquettes are a real treat. The golden exterior reveals a creamy filling. The fresh spinach imparts a bright, moderately green taste, while the dairy offers a savory, savory richness. It's possible to replace the cheese with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to serve

When using leafy greens, rinse it carefully, getting rid of any hard stems, and cut into it into large chunks. Transfer in a large saucepan with a small amount water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and set aside.

For defrosted spinach, carefully remove extra water.

Heat the olive oil in a skillet over a moderate heat and saute the onion and garlic until translucent, about 4 minutes. Remove from the heat.

Combine the cooked spinach, fried onion and garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Mix well until combined. If the preparation appears too wet, mix in some additional crumbs.

With your fingers, shape the dough into oval shapes a bit bigger than a nut but more compact than an large egg, and put them on a plate lined with baking paper. Seal and cool for at least 1 hour.

In a large frying pan over moderate heat, warm cooking oil to a depth of about 1cm. Brown the patties a few at a time for two to three minutes per side, flipping so they are crispy everywhere, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and tender interior, these croquettes are not only flavorful but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to serve

Place the lentils in a pot and submerge with ample cold water. Boil over a medium flame for about twenty minutes or until nearly done, adding extra liquid to maintain the pulses covered if needed.

Add the cracked wheat and continue cooking until tender. Strain the mixture well and reserve in a mixing bowl.

Heat half of the