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Keftedes me Prassa

Petite pan-fried croquettes, commonly known as keftedes, stand as a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes offer a delicious fusion of savory beef with the delicate, sweetly mild taste of leeks, and they are truly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the fresh leeks properly and trim off the roots and the bulk of the green tops. Cut into halves along the length then into half-inch pieces. Put in a deep frying pan and submerge with water, then simmer over a medium flame for about 20 mins or until tender.

Drain the leeks and put in a big bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and spice and spice generously with seasoning. Mix thoroughly using your hands then form a few tablespoonfuls into a patty, flattening a little. Place on a plate and repeat for the rest of the preparation.

Preheat oil in a skillet to a depth of about ¾ inch over a medium heat. When the heated oil is hot, brown the patties in small groups until golden on all sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Remove the finished patties to a plate topped with absorbent paper and permit to cool.

Present with fresh lemon.

Spinach Patties

These spinach and cheese patties are a true treat. The golden exterior gives way to a soft interior. The fresh spinach imparts a fresh, somewhat natural note, while the dairy offers a deep, savory richness. Feel free to swap the cheese with steamed, pureed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

For raw spinach, clean it thoroughly, removing any tough stems, and roughly chop it into large chunks. Place in a deep pan with a bit of hot water over a medium flame. Once softened, strain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

If using thawed frozen spinach, carefully press out excess liquid.

Preheat the cooking oil in a frying pan over a medium flame and fry the chopped onion and garlic until tender, about 4 minutes. Remove from the heat.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, breadcrumbs and beaten eggs in a container and season with pepper and salt. Stir well until combined. If the mixture appears too wet, add some extra crumbs.

By hand, mold the dough into oval croquettes somewhat larger than a walnut but more compact than an chicken egg, and set them on a tray covered with parchment paper. Cover and chill for at least 60 minutes.

In a large frying pan over moderate heat, preheat cooking oil to a amount of about half an inch. Cook the fritters a few at a time for two to three minutes per side, flipping so they are golden brown everywhere, then place on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and moist center, these croquettes are not only tasty but also a highly wholesome snack or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to serve

Add the lentils in a pot and submerge with enough water. Simmer over a medium flame for about twenty minutes or until nearly done, adding extra liquid to ensure the legumes immersed if necessary.

Mix in the cracked wheat and keep cooking until tender. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat half of the