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Keftedes me Prassa

Small fried croquettes, commonly referred to as keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These leek croquettes present a tasty blend of rich minced beef with the gentle, sweetly mild essence of tender leeks, making them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks properly and trim off the root ends and the majority of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with fresh water, then cook over a medium flame for about 20 mins or until tender.

Drain the softened leeks and place in a big bowl with the minced beef, eggs, matzo meal, dill, parsley and sweet paprika and season liberally with seasoning. Stir completely using your fingers then shape a few tablespoonfuls into a ball, flattening a slightly. Place on a tray and proceed for the remaining of the ingredients.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the croquettes in small batches until golden brown on all sides. (Do not fill the skillet as this reduces the temperature of the cooking oil.) Transfer the ready fritters to a tray covered with paper towel and let to cool.

Present with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a true delight. The crunchy crust opens up to a soft center. The spinach brings a fresh, moderately natural note, while the cheese gives a deep, flavorful smoothness. It's possible to replace the cheese with boiled, crushed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 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 frying (or use vegetable oil)
• Fresh lemon, to serve

When using raw spinach, wash it well, removing any tough stems, and coarsely chop it into big pieces. Place in a big pot with a little water over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then press out any extra water and set aside.

For thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a frying pan over a medium flame and saute the diced onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Put the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and eggs in a container and spice with seasoning. Combine well until incorporated. If the preparation seems too wet, incorporate some extra breading.

Using your hands, mold the preparation into oval croquettes slightly larger than a walnut but smaller than an egg, and place them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1cm. Cook the patties a small batch for 2–3 minutes each side, turning so they are golden completely, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these croquettes are not only delicious but also a highly wholesome appetizer or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Place the brown lentils in a saucepan and fill with ample water. Boil over a moderate heat for about 20 mins or until partially softened, including additional water to ensure the lentils submerged if needed.

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

Warm 50% of the