🔗 Share this article

Keftedes me Prassa

Petite fried patties, typically called keftedes, are a cherished speciality in Sephardic Jewish cooking. These leek patties deliver a tasty fusion of rich minced beef with the subtle, mildly sweet flavour of leeks, and they are utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to serve

Wash the green leeks carefully and remove the roots and most of the green tops. Slice into halves longways then into half-inch rounds. Transfer in a deep frying pan and cover with cold water, then cook over a medium heat for about 20 mins or until tender.

Remove the water from the leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and paprika and spice generously with pepper and salt. Mix well using your hands then mold a few tablespoonfuls into a croquette, pressing a slightly. Put on a tray and proceed for the balance of the ingredients.

Preheat oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is hot, fry the fritters in small batches until crispy on all sides. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Transfer the ready patties to a tray topped with absorbent paper and let to rest.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a true delight. The golden crust opens up to a creamy filling. The leafy spinach brings a fresh, moderately earthy note, while the dairy gives a rich, savory richness. Feel free to swap the cheesy element with boiled, crushed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for frying (or neutral oil)
• Fresh lemon, to garnish

For fresh spinach, clean it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Place in a deep pan with a small amount liquid over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

If using previously frozen spinach, carefully remove excess liquid.

Heat the cooking oil in a skillet over a moderate heat and cook the onion and garlic until softened, about a few minutes. Remove from the stove.

Combine the wilted spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with salt and pepper. Combine thoroughly until combined. If the mixture seems too wet, add some extra breading.

By hand, shape the preparation into oval shapes slightly larger than a walnut but more compact than an large egg, and place them on a tray lined with parchment paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium flame, heat oil to a level of about half an inch. Cook the patties a few at a time for two to three minutes each side, flipping so they are golden completely, then put on paper towel.

Serve with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a extremely healthy snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to garnish

Put the lentils in a saucepan and fill with ample fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, including additional water to ensure the legumes immersed if required.

Add the burghul and proceed cooking until softened. Remove the water from the mixture well and reserve in a bowl.

Heat half of the