🔗 Share this article

Keftedes me Prassa

Petite fried fritters, commonly referred to as keftedes, represent a treasured signature dish in Sephardic Jewish cooking. These particular leek fritters deliver a tasty fusion of hearty beef with the subtle, slightly sweet taste of leeks, and they are utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Wash the green leeks properly and remove the roots and most of the green tops. Chop in half longways then into half-inch pieces. Transfer in a deep pan and cover with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor well with pepper and salt. Mix thoroughly using your hands then form a few tablespoonfuls into a croquette, shaping a bit. Put on a plate and repeat for the balance of the mixture.

Heat oil in a skillet to a level of about ¾ inch over a moderate heat. When the olive oil is sizzling, fry the patties in batches until golden brown on both sides. (Don't overcrowd the skillet as this lowers the oil temperature of the cooking oil.) Transfer the cooked fritters to a plate covered with paper towel and let to cool.

Present with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a true treat. The crunchy outside gives way to a soft filling. The leafy spinach brings a vibrant, slightly earthy flavor, while the grated cheese provides a savory, savory creaminess. Feel free to swap the cheesy element with steamed, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into large chunks. Place in a big pot with a small amount liquid over a moderate heat. Once cooked, drain in a colander for about 15 mins, then press out any remaining moisture and put aside.

For thawed frozen spinach, thoroughly press out excess liquid.

Heat the cooking oil in a pan over a medium heat and fry the onion and garlic until tender, about 4 minutes. Remove from the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, breading and eggs in a container and flavor with pepper and salt. Stir thoroughly until combined. If the mixture looks too wet, mix in some additional breadcrumbs.

By hand, form the dough into elongated patties slightly larger than a walnut but smaller than an large egg, and place them on a baking sheet lined with parchment paper. Seal and cool for at least one hour.

In a wide pan over medium flame, heat olive oil to a amount of about 1cm. Brown the patties a few at a time for a couple of minutes each side, flipping so they are crispy completely, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only delicious but also a extremely wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon slices, to serve

Place the lentils in a pan and cover with enough fresh water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to ensure the legumes immersed if required.

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

Heat 50% of the