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Keftedes me Prassa

Petite pan-fried patties, typically known as keftedes, represent a beloved signature dish in Sephardic culinary traditions. These wonderful leek patties offer a tasty combination of hearty ground beef with the gentle, sweetly mild taste of tender leeks, and they are utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the green leeks well and remove the base and the majority of the green stalk. Slice into halves longways then into half-inch pieces. Put in a large skillet and submerge with water, then heat over a medium flame for about 20 minutes or until softened.

Drain the leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and paprika and season liberally with pepper and salt. Stir well using your hands then mold a several tablespoonfuls into a croquette, pressing a little. Place on a plate and continue for the rest of the preparation.

Heat olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, cook the croquettes in batches until golden brown on each side. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Take out the ready patties to a plate covered with kitchen paper and let to drain.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a genuine treat. The golden crust opens up to a soft center. The fresh spinach brings a fresh, somewhat earthy taste, while the cheese offers a rich, savory richness. You can substitute the dairy cheese with steamed, pureed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

For raw spinach, wash it well, getting rid of any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a bit of liquid over a medium flame. Once cooked, drain in a sieve for about 15 mins, then remove any remaining moisture and set aside.

For previously frozen spinach, completely remove unwanted moisture.

Warm the cooking oil in a frying pan over a medium flame and fry the chopped onion and minced garlic until softened, about four minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Mix thoroughly until blended. If the dough looks too loose, mix in some more breadcrumbs.

By hand, mold the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a baking sheet covered with parchment paper. Cover and chill for at least one hour.

In a big skillet over moderate heat, heat oil to a depth of about 1cm. Cook the croquettes a small batch for two to three minutes per side, flipping so they are crispy everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully nutritious snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a pan and cover with enough fresh water. Simmer over a medium flame for about 20 minutes or until almost cooked, including more water to maintain the lentils covered if necessary.

Add the bulgur wheat and keep cooking until softened. Strain the ingredients completely and set aside in a container.

Preheat 50% of the