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Keftedes me Prassa

Petite crispy croquettes, commonly called keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These particular leek croquettes offer a delicious fusion of rich ground beef with the gentle, mildly sweet essence of leeks, making them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and cut away the base and the bulk of the green stalk. Cut lengthwise lengthways then into half-inch rounds. Transfer in a deep frying pan and cover with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and season liberally with pepper and salt. Combine completely using your palms then mold a few tablespoonfuls into a croquette, flattening a bit. Place on a plate and continue for the balance of the ingredients.

Heat olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, fry the patties in small groups until golden brown on both sides. (Don't overcrowd the frying pan as this drops the oil temperature of the cooking oil.) Transfer the ready patties to a tray topped with absorbent paper and permit to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a genuine pleasure. The crunchy crust gives way to a soft filling. The spinach adds a bright, somewhat green note, while the grated cheese provides a rich, flavorful smoothness. It's possible to replace the dairy cheese with cooked, mashed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For raw spinach, wash it carefully, discarding any stalks, and coarsely chop it into big pieces. Place in a deep pan with a bit of water over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

If using defrosted spinach, carefully press out excess liquid.

Warm the cooking oil in a skillet over a moderate heat and saute the diced onion and garlic until softened, about four minutes. Take off the heat.

Put the cooked spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breading and eggs in a large bowl and flavor with seasoning. Mix well until blended. If the dough seems too loose, add some additional breadcrumbs.

Using your hands, mold the mixture into elongated patties slightly larger than a walnut shell but less bulky than an egg, and put them on a baking sheet lined with wax paper. Cover and refrigerate for at least one hour.

In a big skillet over medium heat, preheat oil to a level of about 1 centimeter. Brown the fritters a handful for 2–3 minutes per side, rotating so they are golden all over, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a extremely wholesome bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a saucepan and fill with ample water. Cook over a medium heat for about twenty minutes or until nearly done, pouring more water to maintain the legumes covered if necessary.

Add the bulgur wheat and continue cooking until softened. Strain the lentils and burghul completely and set aside in a container.

Preheat a portion of the