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Keftedes me Prassa

Bite-sized fried patties, typically called keftedes, stand as a cherished delicacy in Sephardic culinary traditions. These particular leek fritters deliver a delicious fusion of rich beef with the delicate, mildly sweet taste of tender leeks, rendering them utterly addictive.

Makes 12

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

Wash the green leeks well and remove the base and the majority of the green tops. Slice in half lengthways then into 1.5cm slices. Put in a deep frying pan and cover with cold water, then simmer over a medium heat for about 20 minutes or until cooked through.

Strain the softened leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and spice liberally with pepper and salt. Stir well using your palms then form a couple of tablespoonfuls into a croquette, flattening a bit. Set on a plate and proceed for the balance of the preparation.

Preheat olive oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is ready, brown the croquettes in small groups until golden brown on each side. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Take out the cooked fritters to a plate lined with paper towel and let to cool.

Serve with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a true treat. The crispy exterior gives way to a smooth center. The spinach imparts a bright, moderately natural note, while the cheese gives a deep, umami richness. Feel free to swap the cheese with steamed, mashed potato if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or use vegetable oil)
• Lemon slices, to garnish

If using fresh spinach, clean it carefully, getting rid of any stalks, and cut into it into large chunks. Place in a deep pan with a little liquid over a medium flame. Once softened, strain in a strainer for about 15 minutes, then remove any excess liquid and set aside.

When working with defrosted spinach, thoroughly press out excess liquid.

Warm the cooking oil in a pan over a medium flame and saute the diced onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir well until combined. If the preparation appears too wet, mix in some extra breading.

By hand, form the preparation into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and set them on a plate lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1 centimeter. Cook the croquettes a small batch for 2–3 minutes per side, flipping so they are golden brown all over, then put on paper towel.

Offer with lemon slices.

Lentil Croquettes

With their golden crust and moist center, these croquettes are not only flavorful but also a extremely nutritious snack or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to preference
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a pan and submerge with ample water. Boil over a medium flame for about twenty minutes or until nearly done, adding extra liquid to maintain the lentils covered if necessary.

Mix in the burghul and continue cooking until tender. Remove the water from the mixture well and reserve in a container.

Warm half of the