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Keftedes me Prassa

Bite-sized pan-fried croquettes, commonly referred to as keftedes, stand as a beloved delicacy in Sephardic Jewish cuisine. These wonderful leek croquettes offer a tasty combination of rich minced beef with the delicate, sweetly mild flavour of leeks, and they are absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks properly and trim off the root ends and the bulk of the green stalk. Slice lengthwise longways then into half-inch slices. Transfer in a deep pan and cover with cold water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and season well with pepper and salt. Mix well using your hands then shape a several tablespoonfuls into a patty, shaping a slightly. Place on a platter and repeat for the balance of the ingredients.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, brown the patties in small groups until golden brown on all sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Transfer the finished fritters to a plate covered with paper towel and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These spinach and cheese fritters are a real delight. The golden crust opens up to a soft center. The leafy spinach brings a fresh, moderately green taste, while the grated cheese provides a rich, umami richness. You can substitute the cheesy element with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 eggs
• Olive oil for frying (or neutral oil)
• Lemon wedges, to garnish

For fresh spinach, rinse it thoroughly, removing any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a bit of liquid over a medium flame. Once softened, drain in a sieve for about a quarter hour, then remove any extra water and reserve.

If using previously frozen spinach, thoroughly remove extra water.

Warm the oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until softened, about a few minutes. Remove from the heat.

Put the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a container and spice with seasoning. Combine completely until blended. If the dough seems too wet, mix in some more crumbs.

Using your hands, shape the dough into oval shapes slightly larger than a nut but less bulky than an egg, and set them on a baking sheet topped with baking paper. Seal and refrigerate for at least 1 hour.

In a big skillet over moderate heat, preheat olive oil to a amount of about 1 centimeter. Cook the croquettes a handful for two to three minutes on both sides, flipping so they are crispy everywhere, then place on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a wonderfully healthy bite or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to serve

Place the dry lentils in a pot and cover with ample cold water. Cook over a medium heat for about 20 mins or until partially softened, adding additional water to maintain the pulses covered if necessary.

Mix in the burghul and continue cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Heat a portion of the