🔗 Share this article

Keftedes me Prassa

Bite-sized pan-fried fritters, often called keftedes, represent a cherished speciality in Sephardic Jewish culinary traditions. These particular leek fritters deliver a tasty fusion of hearty minced beef with the subtle, sweetly mild essence of tender leeks, and they are truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks carefully and remove the roots and the majority of the green tops. Chop in half longways then into half-inch slices. Transfer in a deep pan and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and flavor generously with salt and pepper. Mix completely using your palms then mold a few spoonfuls into a croquette, shaping a little. Set on a tray and proceed for the balance of the mixture.

Preheat cooking oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, brown the patties in small batches until crispy on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Transfer the ready patties to a dish topped with absorbent paper and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true treat. The golden outside reveals a soft interior. The fresh spinach brings a bright, somewhat green note, while the grated cheese gives a savory, savory creaminess. You can substitute the cheesy element with cooked, mashed spuds if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

If using fresh spinach, rinse it well, discarding any hard stems, and roughly chop it into big pieces. Put in a deep pan with a small amount water over a moderate heat. Once softened, strain in a strainer for about 15 mins, then squeeze out any extra water and put aside.

When working with previously frozen spinach, thoroughly press out excess liquid.

Heat the cooking oil in a pan over a medium heat and saute the chopped onion and minced garlic until softened, about a few minutes. Take off the stove.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Mix completely until blended. If the dough appears too wet, incorporate some more breading.

Using your hands, form the mixture into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and set them on a baking sheet lined with wax paper. Seal and refrigerate for at least one hour.

In a large frying pan over moderate heat, preheat oil to a depth of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes per side, turning so they are golden all over, then put on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

With their crispy exterior and moist center, these patties are not only tasty but also a highly wholesome snack or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pot and fill with enough cold water. Cook over a medium flame for about 20 minutes or until nearly done, adding additional water to ensure the pulses submerged if required.

Mix in the cracked wheat and continue cooking until tender. Remove the water from the ingredients thoroughly and set aside in a bowl.

Preheat a portion of the