🔗 Share this article

Keftedes me Prassa

Bite-sized fried croquettes, often known as keftedes, represent a treasured speciality in Sephardic Jewish culinary traditions. These leek croquettes offer a delicious fusion of hearty beef with the gentle, mildly sweet flavour of fresh leeks, and they are utterly addictive.

Yields 12

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

Thoroughly wash the fresh leeks carefully and remove the base and the bulk of the green tops. Cut into halves lengthways then into 1.5cm rounds. Put in a deep frying pan and fill with water, then heat over a medium heat for about 20 mins or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and spice generously with salt and pepper. Mix thoroughly using your palms then form a couple of spoonfuls into a ball, flattening a little. Set on a tray and repeat for the remaining of the preparation.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is hot, fry the croquettes in batches until golden brown on both sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Take out the ready fritters to a plate covered with kitchen paper and let to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a true delight. The crispy exterior gives way to a smooth interior. The leafy spinach brings a vibrant, moderately earthy flavor, while the dairy provides a deep, savory smoothness. It's possible to replace the cheesy element with steamed, crushed potato if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if required
• 3 eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to garnish

For leafy greens, rinse it carefully, discarding any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a bit of liquid over a medium heat. Once softened, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and reserve.

If using previously frozen spinach, thoroughly remove extra water.

Heat the olive oil in a frying pan over a medium heat and cook the diced onion and minced garlic until tender, about 4 minutes. Take off the stove.

Place the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, breading and eggs in a large bowl and spice with seasoning. Combine completely until incorporated. If the preparation seems too wet, add some extra breadcrumbs.

Using your hands, form the dough into elongated patties a bit bigger than a nut but smaller than an egg, and put them on a baking sheet lined with parchment paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium flame, heat oil to a level of about 1cm. Fry the fritters a handful for 2–3 minutes per side, turning so they are golden brown completely, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

With their golden crust and tender interior, these croquettes are not only delicious but also a wonderfully healthy bite or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to serve

Add the lentils in a pan and submerge with plenty of fresh water. Boil over a medium heat for about 20 mins or until partially softened, including extra liquid to maintain the legumes submerged if needed.

Add the cracked wheat and continue cooking until softened. Remove the water from the mixture well and put aside in a mixing bowl.

Preheat a portion of the