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Keftedes me Prassa

Bite-sized fried croquettes, often referred to as keftedes, stand as a cherished signature dish in Sephardic cuisine. These wonderful leek fritters offer a flavorful blend of rich minced beef with the gentle, sweetly mild essence of tender leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks well and cut away the base and the majority of the green tops. Slice into halves longways then into 1.5cm pieces. Put in a deep pan and cover with cold water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the leeks and put in a large mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and spice and spice liberally with seasoning. Combine completely using your fingers then form a several spoonfuls into a croquette, shaping a slightly. Put on a plate and proceed for the remaining of the mixture.

Warm cooking oil in a frying pan to a level of about 2cm over a medium heat. When the oil is ready, brown the fritters in batches until golden brown on all sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Transfer the cooked fritters to a tray topped with paper towel and allow to cool.

Present with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a real treat. The crispy exterior reveals a creamy interior. The leafy spinach adds a bright, somewhat green taste, while the grated cheese provides a rich, savory richness. You can substitute the cheese with steamed, crushed spuds if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

For leafy greens, rinse it thoroughly, removing any hard stems, and cut into it into sizable portions. Place in a big pot with a small amount water over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any excess liquid and set aside.

If using previously frozen spinach, completely squeeze out extra water.

Preheat the olive oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about four minutes. Take off the flame.

Combine the wilted spinach, cooked onion and garlic, hard cheese, ricotta, spice, red spice, dry crumbs and eggs in a large bowl and season with seasoning. Combine completely until combined. If the preparation seems too loose, incorporate some more crumbs.

With your fingers, form the preparation into oval croquettes somewhat larger than a nut but less bulky than an egg, and place them on a baking sheet covered with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over moderate heat, warm oil to a depth of about 1cm. Cook the croquettes a small batch for 2–3 minutes per side, flipping so they are golden brown completely, then put on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these patties are not only flavorful but also a extremely nutritious appetizer or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to accompany

Place the dry lentils in a pot and submerge with enough fresh water. Cook over a medium flame for about 20 mins or until partially softened, pouring more water to keep the pulses immersed if required.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients thoroughly and reserve in a bowl.

Preheat a portion of the