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Keftedes me Prassa

Petite pan-fried croquettes, often known as keftedes, are a treasured delicacy in Sephardic Jewish cooking. These wonderful leek patties offer a flavorful blend of hearty minced beef with the gentle, mildly sweet flavour of leeks, rendering them absolutely irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the fresh leeks well and trim off the roots and the majority of the green tops. Chop into halves along the length then into 1.5cm pieces. Transfer in a deep frying pan and fill with fresh water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the softened leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and flavor liberally with pepper and salt. Stir completely using your hands then shape a few scoops into a patty, flattening a slightly. Set on a plate and proceed for the rest of the preparation.

Heat olive oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is hot, fry the patties in batches until golden brown on all sides. (Do not fill the frying pan as this reduces the temperature of the oil.) Take out the finished croquettes to a plate lined with absorbent paper and let to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true delight. The crispy exterior opens up to a smooth interior. The fresh spinach brings a fresh, somewhat earthy flavor, while the dairy offers a savory, umami creaminess. It's possible to replace the dairy cheese with steamed, pureed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

For fresh spinach, wash it thoroughly, discarding any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a bit of liquid over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any excess liquid and set aside.

If using previously frozen spinach, thoroughly remove extra water.

Heat the olive oil in a pan over a moderate heat and saute the chopped onion and garlic until tender, about a few minutes. Turn off the flame.

Put the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix well until blended. If the dough looks too loose, incorporate some extra breading.

By hand, shape the preparation into oval shapes slightly larger than a walnut but smaller than an chicken egg, and place them on a tray covered with baking paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, preheat cooking oil to a depth of about half an inch. Fry the fritters a few at a time for a couple of minutes each side, rotating so they are golden everywhere, then put on absorbent paper.

Serve with lemon slices.

Lentil Patties

Boasting a crunchy outside and moist center, these fritters are not only delicious but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pot and cover with enough cold water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring more water to ensure the legumes immersed if required.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul completely and put aside in a bowl.

Warm a portion of the