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Keftedes me Prassa

Small fried croquettes, commonly called keftedes, stand as a cherished signature dish in Sephardic Jewish cuisine. These particular leek patties present a tasty combination of rich ground beef with the subtle, mildly sweet essence of tender leeks, rendering them utterly addictive.

Yields 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
• Oil, for frying
• Lemon wedges, to serve

Thoroughly wash the leeks properly and trim off the base and most of the dark green parts. Slice in half lengthways then into 1.5cm rounds. Transfer in a deep pan and submerge with water, then cook over a medium flame for about 20 minutes or until softened.

Drain the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and spice and season liberally with pepper and salt. Stir thoroughly using your hands then shape a several spoonfuls into a ball, pressing a slightly. Set on a platter and repeat for the rest of the ingredients.

Preheat cooking oil in a pan to a level of about ¾ inch over a moderate heat. When the olive oil is hot, brown the fritters in small groups until golden on both sides. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Transfer the ready croquettes to a plate covered with absorbent paper and allow to drain.

Serve with lemon slices.

Spinach Croquettes

These spinach and cheese fritters are a true treat. The crunchy crust reveals a smooth filling. The fresh spinach adds a vibrant, moderately earthy note, while the grated cheese gives a savory, flavorful smoothness. You can substitute the cheesy element with cooked, mashed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon wedges, to serve

For leafy greens, clean it carefully, getting rid of any hard stems, and cut into it into large chunks. Put in a large saucepan with a little hot water over a medium heat. Once wilted, drain in a colander for about a quarter hour, then remove any extra water and put aside.

If using thawed frozen spinach, carefully squeeze out extra water.

Heat the olive oil in a frying pan over a moderate heat and saute the onion and garlic cloves until translucent, about a few minutes. Take off the heat.

Place the prepared spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until blended. If the mixture appears too wet, mix in some extra breadcrumbs.

By hand, mold the dough into elongated patties somewhat larger than a walnut but more compact than an egg, and set them on a plate lined with baking paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, heat cooking oil to a depth of about 1cm. Brown the croquettes a few at a time for a couple of minutes each side, flipping so they are crispy completely, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these patties are not only delicious but also a extremely nutritious appetizer or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the brown lentils in a pot and cover with ample fresh water. Cook over a medium flame for about 20 mins or until partially softened, including additional water to maintain the legumes covered if needed.

Add the burghul and keep cooking until fully cooked. Remove the water from the ingredients thoroughly and set aside in a bowl.

Preheat a portion of the