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Keftedes me Prassa

Petite fried croquettes, commonly called keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These particular leek croquettes offer a tasty blend of hearty beef with the subtle, slightly sweet taste of fresh leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to serve

Thoroughly wash the green leeks properly and remove the base and the bulk of the green tops. Slice into halves longways then into 1.5cm pieces. Place in a large skillet and submerge with water, then cook over a medium heat for about 20 mins or until tender.

Strain the leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, dill, parsley and sweet paprika and season liberally with pepper and salt. Stir well using your fingers then form a few tablespoonfuls into a patty, shaping a little. Put on a platter and continue for the balance of the ingredients.

Warm olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is ready, cook the patties in small batches until golden on all sides. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Remove the ready patties to a plate covered with paper towel and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach fritters are a real treat. The crispy crust reveals a soft interior. The leafy spinach adds a bright, somewhat green note, while the cheese provides a savory, flavorful richness. It's possible to replace the cheese with cooked, crushed potato if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

When using fresh spinach, clean it well, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a little water over a medium flame. Once softened, remove in a colander for about 15 mins, then remove any remaining moisture and set aside.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Preheat the cooking oil in a skillet over a moderate heat and cook the onion and garlic until softened, about a few minutes. Remove from the heat.

Combine the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with salt and pepper. Combine completely until combined. If the mixture seems too wet, incorporate some more crumbs.

With your fingers, mold the mixture into oval shapes a bit bigger than a nut but smaller than an egg, and set them on a tray covered with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium heat, heat oil to a level of about 1 centimeter. Brown the fritters a handful for 2–3 minutes per side, turning so they are golden everywhere, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a highly healthy bite or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the lentils in a pan and fill with ample cold water. Boil over a medium heat for about twenty minutes or until nearly done, adding additional water to keep the pulses submerged if needed.

Add the bulgur wheat and keep cooking until tender. Drain the ingredients completely and put aside in a container.

Warm 50% of the