🔗 Share this article

Keftedes me Prassa

Small pan-fried fritters, typically known as keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek patties deliver a flavorful blend of savory ground beef with the delicate, mildly sweet flavour of tender leeks, and they are absolutely addictive.

Produces 12

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

Clean the green leeks well and trim off the base and the majority of the dark green parts. Chop lengthwise along the length then into half-inch pieces. Place in a deep pan and submerge with water, then simmer over a medium heat for about 20 mins or until softened.

Strain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and flavor liberally with pepper and salt. Stir completely using your fingers then form a few tablespoonfuls into a ball, shaping a bit. Place on a platter and continue for the remaining of the ingredients.

Heat cooking oil in a pan to a amount of about 2cm over a medium heat. When the oil is ready, fry the fritters in small groups until golden on each side. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Transfer the ready patties to a dish topped with kitchen paper and let to drain.

Present with lemon wedges.

Keftes de Espinacha

These cheesy spinach patties are a genuine treat. The crunchy exterior reveals a smooth interior. The spinach adds a fresh, slightly earthy taste, while the cheese gives a deep, umami richness. Feel free to swap the cheesy element with steamed, mashed spuds if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

For leafy greens, wash it carefully, discarding any hard stems, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then press out any remaining moisture and reserve.

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

Heat the oil in a frying pan over a medium flame and saute the chopped onion and garlic until softened, about a few minutes. Remove from the heat.

Combine the wilted spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix well until combined. If the dough looks too soft, mix in some extra breadcrumbs.

By hand, form the dough into elongated patties slightly larger than a walnut but less bulky than an large egg, and put them on a baking sheet lined with baking paper. Cover and cool 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 2–3 minutes per side, turning so they are golden brown completely, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

With their golden crust and tender interior, these patties are not only tasty but also a wonderfully healthy bite or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Place the lentils in a pot and fill with enough cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring additional water to keep the lentils submerged if required.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat half of the