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Keftedes me Prassa

Small crispy fritters, commonly called keftedes, are a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek patties present a delicious fusion of savory ground beef with the subtle, mildly sweet taste of fresh leeks, and they are utterly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the leeks properly and remove the root ends and most of the green tops. Cut in half along the length then into half-inch rounds. Put in a deep frying pan and cover with fresh water, then simmer over a moderate heat for about twenty minutes or until tender.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and spice well with salt and pepper. Mix thoroughly using your palms then form a few spoonfuls into a croquette, flattening a bit. Put on a tray and repeat for the remaining of the preparation.

Preheat cooking oil in a pan to a level of about 2cm over a medium heat. When the heated oil is ready, fry the fritters in batches until crispy on all sides. (Do not fill the pan as this lowers the temperature of the oil.) Transfer the finished patties to a plate topped with absorbent paper and allow to cool.

Serve with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a real treat. The crispy outside gives way to a soft filling. The leafy spinach brings a fresh, somewhat green note, while the dairy offers a savory, savory creaminess. You can substitute the cheesy element with cooked, mashed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

When using raw spinach, wash it well, removing any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a little water over a medium heat. Once wilted, strain in a colander for about 15 mins, then squeeze out any remaining moisture and reserve.

When working with defrosted spinach, carefully squeeze out extra water.

Warm the oil in a frying pan over a medium heat and fry the diced onion and minced garlic until tender, about a few minutes. Remove from the heat.

Place the wilted spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until combined. If the dough seems too loose, add some more breading.

By hand, mold the dough into elongated patties a bit bigger than a nut but less bulky than an chicken egg, and set them on a plate topped with baking paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a level of about 1cm. Brown the patties a handful for two to three minutes each side, flipping so they are crispy completely, then put on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and moist center, these croquettes are not only delicious but also a highly wholesome appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pot and submerge with plenty of water. Boil over a medium heat for about 20 minutes or until partially softened, pouring more water to maintain the pulses submerged if required.

Stir in the cracked wheat and continue cooking until fully cooked. Drain the mixture thoroughly and reserve in a mixing bowl.

Heat half of the