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Keftedes me prassa (leek croquettes)
(Pictured above)
Small fried patties or croquettes, often referred to as keftes, are a beloved speciality in Sephardic Jewish cuisine. These leek croquettes are a delicious fusion of hearty beef with the delicate, mildly sweet flavour of leeks, and I am completely crazy about them.
Makes 12
4 leeks
250g minced beef
2 eggs
1 tbsp breadcrumbs (or matzo meal)
1 tbsp dill, finely chopped
1 tbsp flat‑leaf parsley, finely chopped
½ tsp sweet paprika
Olive oil, for frying
Lemon wedges, to serve
Wash the leeks well and trim off the roots and most of the green stalk. Slice in half lengthways then into 1.5cm rounds. Place in a deep frying pan and cover with water, then simmer over a medium heat for about 20 minutes or until softened.
Drain the leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and paprika and season well with salt and pepper. Mix well using your hands then shape a couple of tablespoonfuls into a croquette, flattening a little. Place on a plate and continue for the rest of the mixture.
Heat olive oil in a frying pan to a depth of about 2cm over a medium heat. When the oil is hot, fry the croquettes in small batches until golden on both sides. (Don’t overcrowd the frying pan as this reduces the heat of the oil.) Remove the cooked croquettes to a plate lined with paper towel and allow to cool.
Serve with lemon wedges.
Keftes de espinacha (spinach croquettes)
These spinach and cheese croquettes are a delight. The crispy, golden exterior gives way to a creamy filling. The spinach adds a fresh, slightly earthy note, while the cheese gives a rich, savoury creaminess. You can substitute the cheese with cooked, mashed potato if you like.
Makes 16–18
1kg fresh spinach (or about 500g frozen spinach, thawed overnight in the refrigerator)
3 tbsp olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
100g kefalotyri, grated
80g ricotta
½ tsp grated nutmeg
½ tsp sweet paprika
120g dry breadcrumbs (1¼ cups), plus extra if needed
3 eggs
Olive oil for frying (or sunflower oil)
Lemon wedges, to serve
If using fresh spinach, wash it well, discarding any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a little water over a medium heat. Once wilted, drain in a colander for about 15 minutes, then squeeze out any excess liquid and set aside.
If using thawed frozen spinach, thoroughly squeeze out excess liquid.
Heat the olive oil in a frying pan over a medium heat and saute the onion and garlic until softened, about four minutes. Take off the heat.
Put the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Mix well until combined. If the mixture looks too loose, add some more breadcrumbs.
Using your hands, shape the mixture into oval croquettes slightly larger than a walnut but smaller than an egg, and place them on a tray lined with baking paper. Cover and refrigerate for at least one hour.
In a large frying pan over medium heat, heat olive oil to a depth of about 1cm. Fry the croquettes a few at a time for two to three minutes each side, turning so they are golden all over, then place on paper towel.
Serve with lemon wedges.
Kroketes fakes (lentil croquettes)
With their crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully nutritious snack or meal.
Makes 12
45g dried brown lentils (¼ cup)
90g burghul (bulgur wheat, ½ cup)
125ml olive oil (½ cup)
1 onion, finely diced
1 tsp ground cumin
1 tbsp chopped mint
1 tbsp flat‑leaf parsley, chopped
1 egg
Salt and pepper, to taste
Greek yoghurt and lemon wedges, to serve
Put the lentils in a saucepan and cover with plenty of water. Simmer over a medium heat for about 20 minutes or until almost cooked, adding more water to keep the lentils covered if required.
Add the burghul and continue cooking until softened. Drain the lentils and burghul well and set aside in a bowl.
Heat half the olive oil in a frying pan over a medium heat and saute the onions until softened. Remove from the heat and mix through the cumin, mint, parsley and egg. Add this to the lentil and burghul mixture and combine well.
Heat the remaining oil in the frying pan over a medium heat. Take tablespoons of the mixture and shape into a croquette about the size of a large walnut, then fry a few at a time until golden and remove to a plate lined with paper towel. Keep frying in small batches until you have used all the mixture.
Arrange the croquettes on a serving dish and serve with a dollop of Greek yoghurt and a squeeze of lemon.
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This is an edited extract from Thessaloniki by Meni Valle, photography and styling by Stephanie Stamatis ($50; Hardie Grant Books).
