🔗 Share this article

Keftedes me Prassa

Petite pan-fried croquettes, typically called keftedes, stand as a treasured speciality in Sephardic culinary traditions. These leek fritters deliver a flavorful blend of savory ground beef with the subtle, slightly sweet taste of leeks, and they are utterly irresistible.

Produces 12

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

Clean the leeks carefully and remove the root ends and the majority of the green tops. Cut into halves along the length then into half-inch pieces. Put in a large skillet and fill with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor generously with seasoning. Stir thoroughly using your fingers then shape a couple of scoops into a patty, flattening a little. Put on a platter and proceed for the balance of the preparation.

Warm oil in a pan to a amount of about 2cm over a medium heat. When the oil is sizzling, cook the croquettes in batches until golden on both sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Remove the ready patties to a dish covered with absorbent paper and permit to rest.

Present with lemon wedges.

Keftes de Espinacha

These spinach with cheese patties are a true delight. The crunchy crust opens up to a smooth interior. The leafy spinach brings a fresh, slightly earthy flavor, while the grated cheese gives a deep, flavorful richness. It's possible to replace the cheese with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

For leafy greens, wash it well, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount water over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then press out any excess liquid and reserve.

For defrosted spinach, thoroughly remove extra water.

Heat the olive oil in a pan over a moderate heat and fry the chopped onion and minced garlic until tender, about a few minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with seasoning. Mix completely until combined. If the dough seems too wet, incorporate some more breadcrumbs.

By hand, form the mixture into oval croquettes somewhat larger than a nut but less bulky than an large egg, and place them on a plate topped with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, preheat oil to a level of about 1cm. Cook the croquettes a small batch for a couple of minutes per side, rotating so they are crispy everywhere, then put on paper towel.

Present with fresh lemon.

Kroketes Fakes

With their crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully healthy bite or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Place the lentils in a pan and submerge with plenty of cold water. Cook over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to maintain the pulses immersed if necessary.

Add the cracked wheat and continue cooking until softened. Strain the mixture thoroughly and reserve in a container.

Preheat half of the