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Keftedes me Prassa

Petite fried croquettes, commonly known as keftedes, represent a treasured speciality in Sephardic cooking. These particular leek croquettes offer a tasty combination of hearty minced beef with the gentle, mildly sweet essence of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Wash the leeks properly and trim off the roots and most of the green stalk. Chop in half longways then into 1.5cm pieces. Place in a deep pan and cover with fresh water, then heat over a medium flame for about 20 minutes or until tender.

Strain the cooked leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season generously with pepper and salt. Mix completely using your hands then shape a several tablespoonfuls into a patty, flattening a little. Put on a tray and repeat for the rest of the preparation.

Warm olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is ready, brown the croquettes in small batches until golden on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Transfer the cooked patties to a tray topped with paper towel and let to rest.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a genuine treat. The golden exterior opens up to a creamy center. The leafy spinach brings a bright, moderately green taste, while the cheese gives a rich, flavorful creaminess. You can substitute the cheesy element with steamed, pureed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

For raw spinach, wash it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a big pot with a bit of hot water over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

If using thawed frozen spinach, completely press out excess liquid.

Heat the oil in a frying pan over a moderate heat and fry the chopped onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Mix well until incorporated. If the dough seems too soft, mix in some additional breadcrumbs.

By hand, form the dough into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and place them on a baking sheet topped with parchment paper. Wrap and chill for at least 1 hour.

In a wide pan over medium flame, warm cooking oil to a depth of about 1cm. Brown the fritters a small batch for two to three minutes each side, turning so they are golden all over, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

With their golden crust and tender interior, these patties are not only tasty but also a wonderfully wholesome snack or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to serve

Put the lentils in a pot and submerge with ample cold water. Cook over a medium heat for about twenty minutes or until nearly done, adding additional water to maintain the legumes immersed if required.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul well and reserve in a bowl.

Warm 50% of the