🔗 Share this article

Keftedes me Prassa

Petite crispy fritters, often called keftedes, represent a treasured delicacy in Sephardic Jewish cooking. These leek patties present a tasty combination of rich ground beef with the delicate, slightly sweet taste of leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks well and cut away the root ends and the majority of the green tops. Chop lengthwise lengthways then into 1.5-centimeter pieces. Place in a large skillet and fill with water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, eggs, crumbs, dill, parsley and sweet paprika and spice generously with pepper and salt. Combine well using your fingers then shape a several tablespoonfuls into a ball, flattening a little. Place on a tray and proceed for the remaining of the preparation.

Heat oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, fry the patties in small groups until golden on all sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Take out the ready fritters to a tray lined with paper towel and let to drain.

Present with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese fritters are a genuine delight. The golden outside opens up to a soft center. The fresh spinach imparts a fresh, somewhat green taste, while the dairy gives a deep, umami richness. It's possible to replace the cheesy element with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

When using fresh spinach, wash it well, discarding any stalks, and coarsely chop it into large chunks. Place in a big pot with a small amount liquid over a medium flame. Once softened, drain in a strainer for about 15 mins, then press out any excess liquid and reserve.

When working with defrosted spinach, completely press out excess liquid.

Preheat the cooking oil in a pan over a medium flame and saute the diced onion and garlic until translucent, about four minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix well until combined. If the mixture appears too soft, incorporate some additional crumbs.

With your fingers, mold the mixture into elongated patties slightly larger than a walnut shell but more compact than an egg, and set them on a tray lined with parchment paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, warm cooking oil to a amount of about half an inch. Fry the patties a handful for two to three minutes each side, turning so they are golden completely, then place on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and moist center, these patties are not only delicious but also a highly wholesome snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to garnish

Add the brown lentils in a pot and cover with plenty of fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, adding additional water to ensure the pulses covered if necessary.

Mix in the burghul and continue cooking until softened. Remove the water from the ingredients thoroughly and put aside in a mixing bowl.

Preheat a portion of the