🔗 Share this article

Keftedes me Prassa

Bite-sized fried patties, typically referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These wonderful leek patties deliver a delicious combination of rich beef with the subtle, sweetly mild taste of tender leeks, rendering them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the fresh leeks carefully and cut away the base and most of the green stalk. Cut in half along the length then into half-inch slices. Transfer in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, parsley and spice and flavor liberally with salt and pepper. Mix completely using your palms then shape a several tablespoonfuls into a ball, pressing a slightly. Put on a tray and continue for the remaining of the mixture.

Warm olive oil in a frying pan to a level of about 2cm over a medium flame. When the olive oil is sizzling, cook the patties in batches until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Remove the ready fritters to a plate covered with paper towel and permit to cool.

Serve with lemon wedges.

Spinach Patties

These delightful spinach and cheese patties are a true delight. The crunchy outside opens up to a smooth filling. The leafy spinach adds a fresh, slightly earthy note, while the dairy offers a savory, savory smoothness. You can substitute the cheese with cooked, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for frying (or sunflower oil)
• Lemon wedges, to garnish

When using fresh spinach, wash it well, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a bit of water over a medium heat. Once wilted, drain in a colander for about 15 mins, then remove any remaining moisture and set aside.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and fry the diced onion and minced garlic until tender, about a few minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Combine completely until incorporated. If the dough looks too loose, incorporate some extra breadcrumbs.

By hand, mold the mixture into oval croquettes somewhat larger than a walnut shell but more compact than an egg, and set them on a baking sheet topped with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a level of about 1 centimeter. Fry the patties a small batch for a couple of minutes on both sides, rotating so they are golden brown everywhere, then place on paper towel.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only tasty but also a extremely healthy appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to accompany

Put the brown lentils in a pan and fill with plenty of cold water. Simmer over a medium heat for about 20 mins or until partially softened, including more water to keep the legumes covered if necessary.

Mix in the cracked wheat and proceed cooking until tender. Drain the mixture completely and set aside in a container.

Preheat 50% of the