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Keftedes me Prassa

Small pan-fried fritters, often called keftedes, represent a treasured delicacy in Sephardic culinary traditions. These particular leek patties present a delicious fusion of hearty minced beef with the subtle, sweetly mild essence of tender leeks, and they are absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the fresh leeks properly and trim off the roots and the majority of the green tops. Cut lengthwise lengthways then into half-inch slices. Put in a large skillet and submerge with water, then heat over a medium heat for about twenty minutes or until tender.

Remove the water from the leeks and place in a mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and season generously with salt and pepper. Mix completely using your palms then mold a couple of tablespoonfuls into a croquette, pressing a slightly. Put on a plate and repeat for the rest of the preparation.

Heat cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, cook the patties in small batches until golden on both sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the cooking oil.) Remove the finished patties to a dish topped with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a true treat. The golden outside reveals a creamy interior. The spinach adds a fresh, somewhat natural note, while the dairy provides a deep, savory smoothness. You can substitute the dairy cheese with boiled, mashed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or vegetable oil)
• Fresh lemon, to garnish

When using leafy greens, rinse it well, getting rid of any stalks, and roughly chop it into large chunks. Put in a large saucepan with a little water over a medium flame. Once wilted, drain in a colander for about 15 minutes, then press out any remaining moisture and set aside.

If using thawed frozen spinach, carefully remove excess liquid.

Heat the cooking oil in a pan over a moderate heat and cook the chopped onion and minced garlic until softened, about a few minutes. Remove from the flame.

Place the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Combine well until incorporated. If the mixture seems too soft, mix in some additional crumbs.

Using your hands, shape the preparation into oval croquettes slightly larger than a nut but smaller than an large egg, and set them on a baking sheet topped with baking paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a amount of about 1cm. Fry the fritters a small batch for 2–3 minutes per side, flipping so they are golden all over, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these patties are not only delicious but also a wonderfully healthy snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pan and submerge with plenty of water. Boil over a medium flame for about 20 mins or until nearly done, adding more water to maintain the lentils immersed if required.

Stir in the burghul and keep cooking until tender. Remove the water from the mixture well and put aside in a bowl.

Warm a portion of the