🔗 Share this article

Keftedes me Prassa

Bite-sized crispy patties, typically known as keftedes, represent a cherished signature dish in Sephardic cooking. These leek fritters deliver a tasty combination of hearty minced beef with the delicate, sweetly mild essence of leeks, and they are absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the green leeks well and cut away the roots and most of the dark green parts. Cut lengthwise longways then into 1.5cm slices. Transfer in a large skillet and cover with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and spice and season well with pepper and salt. Stir well using your hands then mold a several spoonfuls into a patty, shaping a little. Set on a plate and proceed for the balance of the preparation.

Heat olive oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is hot, fry the patties in small groups until golden on each side. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Transfer the finished patties to a plate covered with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a genuine pleasure. The golden crust reveals a creamy filling. The spinach adds a fresh, moderately green flavor, while the grated cheese gives a savory, savory creaminess. It's possible to replace the dairy cheese with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to serve

For leafy greens, rinse it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a bit of liquid over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then squeeze out any extra water and reserve.

If using previously frozen spinach, carefully squeeze out excess liquid.

Warm the oil in a skillet over a moderate heat and cook the onion and garlic until tender, about four minutes. Remove from the flame.

Place the prepared spinach, fried onion and garlic, kefalotyri, soft cheese, spice, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Stir well until incorporated. If the preparation seems too wet, add some extra breadcrumbs.

With your fingers, shape the mixture into oval croquettes somewhat larger than a nut but less bulky than an chicken egg, and place them on a plate covered with wax paper. Seal and cool for at least one hour.

In a big skillet over medium heat, heat oil to a amount of about 1 centimeter. Cook the patties a few at a time for a couple of minutes on both sides, rotating so they are golden brown all over, then put on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only tasty but also a highly nutritious snack or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the brown lentils in a pan and fill with enough cold water. Simmer over a medium heat for about 20 mins or until almost cooked, pouring more water to ensure the pulses submerged if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Drain the ingredients well and reserve in a mixing bowl.

Preheat half of the