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Keftedes me Prassa

Small crispy patties, commonly referred to as keftedes, stand as a cherished speciality in Sephardic Jewish cooking. These wonderful leek croquettes offer a delicious combination of savory ground beef with the delicate, sweetly mild taste of leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Clean the green leeks properly and remove the base and most of the green tops. Slice in half along the length then into 1.5-centimeter slices. Transfer in a large skillet and fill with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and paprika and spice generously with salt and pepper. Stir thoroughly using your hands then form a several spoonfuls into a ball, flattening a bit. Set on a plate and continue for the balance of the mixture.

Heat cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, brown the fritters in small groups until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the cooking oil.) Remove the cooked croquettes to a plate topped with kitchen paper and permit to drain.

Present with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a real delight. The golden exterior gives way to a soft center. The leafy spinach adds a bright, slightly green taste, while the dairy offers a deep, savory richness. You can substitute the cheesy element with boiled, crushed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, clean it carefully, getting rid of any hard stems, and cut into it into sizable portions. Place in a large saucepan with a small amount hot water over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and set aside.

If using thawed frozen spinach, completely press out excess liquid.

Warm the cooking oil in a pan over a medium flame and fry the onion and minced garlic until translucent, about a few minutes. Take off the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Mix completely until incorporated. If the mixture looks too soft, incorporate some additional breading.

Using your hands, mold the dough into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and set them on a tray lined with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, preheat olive oil to a depth of about 1cm. Brown the fritters a handful for two to three minutes each side, flipping so they are crispy everywhere, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully wholesome bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to accompany

Add the brown lentils in a pot and cover with ample cold water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding additional water to ensure the pulses immersed if needed.

Mix in the burghul and proceed cooking until tender. Drain the ingredients completely and put aside in a bowl.

Heat 50% of the