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Keftedes me Prassa

Small crispy patties, typically called keftedes, represent a beloved speciality in Sephardic cooking. These wonderful leek croquettes offer a delicious fusion of rich beef with the delicate, slightly sweet flavour of tender leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Wash the leeks carefully and trim off the base and most of the dark green parts. Chop lengthwise along the length then into 1.5-centimeter pieces. Put in a large skillet and fill with fresh water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the leeks and put in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and paprika and season well with seasoning. Combine well using your palms then mold a several tablespoonfuls into a patty, flattening a little. Set on a platter and continue for the rest of the mixture.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is hot, cook the croquettes in small batches until golden brown on all sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Take out the finished fritters to a dish topped with paper towel and permit to rest.

Present with lemon slices.

Spinach Croquettes

These spinach with cheese fritters are a real delight. The crunchy exterior reveals a creamy center. The spinach adds a fresh, moderately earthy note, while the grated cheese gives a deep, umami richness. Feel free to swap the cheese with boiled, mashed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, wash it thoroughly, discarding any tough stems, and cut into it into sizable portions. Put in a large saucepan with a little liquid over a medium heat. Once cooked, remove in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

For defrosted spinach, carefully squeeze out extra water.

Preheat the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Put the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Mix well until blended. If the mixture looks too wet, add some more breadcrumbs.

With your fingers, form the preparation into elongated patties slightly larger than a nut but smaller than an chicken egg, and place them on a tray topped with parchment paper. Wrap and refrigerate for at least one hour.

In a wide pan over moderate heat, preheat oil to a amount of about half an inch. Cook the croquettes a handful for 2–3 minutes on both sides, rotating so they are golden everywhere, then transfer on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

With their crunchy outside and tender interior, these fritters are not only tasty but also a extremely wholesome snack or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Add the lentils in a pan and cover with enough water. Simmer over a medium heat for about 20 mins or until nearly done, including more water to maintain the legumes submerged if necessary.

Add the bulgur wheat and continue cooking until softened. Remove the water from the lentils and burghul well and set aside in a container.

Heat 50% of the