🔗 Share this article

Keftedes me Prassa

Small fried patties, commonly called keftedes, stand as a cherished speciality in Sephardic cooking. These wonderful leek fritters offer a tasty combination of rich minced beef with the gentle, sweetly mild essence of leeks, and they are truly irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks properly and cut away the roots and most of the green stalk. Chop lengthwise along the length then into 1.5cm slices. Transfer in a large skillet and cover with fresh water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice well with salt and pepper. Mix completely using your palms then form a few spoonfuls into a croquette, flattening a bit. Place on a platter and continue for the balance of the ingredients.

Preheat olive oil in a skillet to a depth of about 2cm over a medium flame. When the oil is ready, cook the fritters in batches until golden brown on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the cooking oil.) Take out the cooked fritters to a tray lined with paper towel and allow to cool.

Present with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach patties are a true delight. The golden crust gives way to a smooth center. The fresh spinach imparts a fresh, slightly green flavor, while the dairy provides a savory, umami richness. Feel free to swap the cheesy element with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using leafy greens, wash it well, removing any hard stems, and cut into it into big pieces. Transfer in a large saucepan with a little hot water over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then press out any extra water and set aside.

When working with thawed frozen spinach, completely remove unwanted moisture.

Warm the olive oil in a skillet over a medium flame and fry the onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Stir thoroughly until incorporated. If the preparation appears too loose, mix in some additional breadcrumbs.

Using your hands, mold the mixture into oval shapes slightly larger than a walnut shell but smaller than an large egg, and set them on a tray covered with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, warm oil to a amount of about 1cm. Cook the patties a handful for a couple of minutes per side, turning so they are golden brown all over, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only tasty but also a extremely healthy bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to serve

Place the dry lentils in a pan and fill with plenty of fresh water. Cook over a medium flame for about twenty minutes or until nearly done, pouring additional water to keep the legumes immersed if necessary.

Mix in the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul well and put aside in a mixing bowl.

Preheat 50% of the