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Keftedes me Prassa

Petite fried croquettes, often called keftedes, stand as a beloved signature dish in Sephardic culinary traditions. These leek fritters offer a delicious fusion of rich ground beef with the gentle, slightly sweet flavour of leeks, and they are absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Clean the fresh leeks well and remove the base and the majority of the green stalk. Slice lengthwise lengthways then into half-inch slices. Transfer in a deep frying pan and cover with water, then heat over a moderate heat for about 20 mins or until tender.

Drain the cooked leeks and place in a big bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor generously with salt and pepper. Mix well using your fingers then shape a several spoonfuls into a patty, flattening a little. Set on a platter and repeat for the balance of the preparation.

Preheat olive oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is hot, fry the patties in small groups until golden on all sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Take out the ready fritters to a tray lined with kitchen paper and permit to rest.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a real delight. The golden outside opens up to a creamy interior. The leafy spinach brings a bright, moderately green flavor, while the grated cheese offers a rich, flavorful smoothness. Feel free to swap the dairy cheese with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

When using fresh spinach, rinse it thoroughly, removing any tough stems, and roughly chop it into large chunks. Put in a big pot with a small amount water over a medium heat. Once wilted, remove in a strainer for about 15 mins, then remove any remaining moisture and reserve.

For defrosted spinach, completely remove unwanted moisture.

Warm the cooking oil in a skillet over a medium heat and fry the onion and garlic cloves until translucent, about four minutes. Remove from the stove.

Combine the cooked spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until combined. If the preparation seems too loose, mix in some extra breading.

With your fingers, mold the mixture into oval shapes somewhat larger than a walnut but more compact than an large egg, and place them on a plate covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a amount of about 1cm. Cook the fritters a few at a time for a couple of minutes on both sides, turning so they are golden brown completely, then put on absorbent paper.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only tasty but also a highly wholesome appetizer or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to serve

Add the brown lentils in a saucepan and submerge with plenty of water. Cook over a medium flame for about 20 mins or until almost cooked, adding additional water to ensure the pulses covered if required.

Add the cracked wheat and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Preheat half of the