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Keftedes me Prassa

Bite-sized fried croquettes, commonly called keftedes, are a treasured signature dish in Sephardic cuisine. These leek croquettes deliver a tasty combination of rich ground beef with the subtle, mildly sweet flavour of tender leeks, and they are utterly irresistible.

Yields 12

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

Clean the fresh leeks well and trim off the base and the majority of the green tops. Cut in half longways then into 1.5-centimeter slices. Place in a deep frying pan and submerge with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and place in a big bowl with the beef, beaten eggs, matzo meal, dill, chopped parsley and spice and season generously with salt and pepper. Combine completely using your fingers then shape a several scoops into a ball, shaping a little. Place on a platter and continue for the balance of the mixture.

Heat cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the fritters in small groups until crispy on both sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Remove the finished patties to a dish lined with absorbent paper and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese fritters are a real pleasure. The crispy crust reveals a soft interior. The leafy spinach imparts a fresh, slightly natural note, while the dairy gives a rich, umami creaminess. You can substitute the dairy cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to garnish

When using raw spinach, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a little hot water over a moderate heat. Once wilted, drain in a colander for about 15 mins, then remove any excess liquid and put aside.

If using thawed frozen spinach, carefully remove excess liquid.

Warm the cooking oil in a pan over a medium heat and fry the chopped onion and garlic until softened, about 4 minutes. Turn off the stove.

Put the wilted spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Combine completely until combined. If the preparation seems too soft, add some additional crumbs.

With your fingers, shape the mixture into elongated patties a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a baking sheet lined with baking paper. Seal and chill for at least 60 minutes.

In a wide pan over medium flame, preheat cooking oil to a amount of about half an inch. Brown the patties a small batch for a couple of minutes per side, turning so they are golden all over, then transfer on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these fritters are not only tasty but also a highly healthy snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and submerge with enough cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring additional water to keep the legumes immersed if needed.

Stir in the burghul and keep cooking until softened. Remove the water from the ingredients completely and set aside in a bowl.

Heat 50% of the