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Keftedes me Prassa

Small pan-fried croquettes, commonly called keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These particular leek croquettes present a delicious fusion of hearty ground beef with the subtle, sweetly mild flavour of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the leeks well and trim off the root ends and the bulk of the green stalk. Cut into halves longways then into half-inch rounds. Transfer in a deep pan and cover with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Combine completely using your palms then form a couple of scoops into a ball, pressing a slightly. Place on a plate and repeat for the rest of the ingredients.

Heat oil in a frying pan to a level of about ¾ inch over a moderate heat. When the olive oil is hot, cook the patties in small groups until crispy on all sides. (Do not fill the pan as this lowers the heat of the oil.) Transfer the finished patties to a dish lined with absorbent paper and allow to cool.

Present with fresh lemon.

Spinach Croquettes

These cheesy spinach croquettes are a genuine treat. The crunchy exterior reveals a smooth center. The spinach imparts a fresh, moderately earthy flavor, while the dairy gives a savory, umami creaminess. You can substitute the cheesy element with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Oil for frying (or use sunflower oil)
• Lemon slices, to serve

For fresh spinach, wash it carefully, removing any hard stems, and roughly chop it into big pieces. Transfer in a big pot with a bit of liquid over a moderate heat. Once cooked, drain in a colander for about 15 minutes, then remove any remaining moisture and reserve.

If using previously frozen spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until tender, about a few minutes. Remove from the stove.

Combine the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Stir thoroughly until incorporated. If the preparation looks too wet, incorporate some more breading.

With your fingers, shape the dough into oval shapes slightly larger than a walnut shell but less bulky than an large egg, and place them on a baking sheet covered with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, warm oil to a amount of about 1 centimeter. Cook the fritters a handful for a couple of minutes per side, flipping so they are crispy everywhere, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a wonderfully healthy snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to garnish

Place the lentils in a pot and submerge with plenty of fresh water. Boil over a medium heat for about twenty minutes or until partially softened, adding extra liquid to maintain the pulses submerged if required.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a container.

Warm 50% of the