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Keftedes me Prassa

Small fried patties, often referred to as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These wonderful leek fritters deliver a flavorful fusion of rich minced beef with the subtle, sweetly mild taste of fresh leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to serve

Wash the fresh leeks carefully and trim off the base and most of the green tops. Cut lengthwise along the length then into half-inch pieces. Transfer in a deep frying pan and cover with water, then cook over a medium heat for about 20 mins or until tender.

Remove the water from the softened leeks and place in a big bowl with the beef, eggs, breadcrumbs, dill, parsley and paprika and flavor generously with pepper and salt. Combine well using your fingers then form a couple of tablespoonfuls into a patty, pressing a bit. Put on a platter and continue for the balance of the ingredients.

Preheat oil in a pan to a amount of about ¾ inch over a medium heat. When the oil is hot, brown the croquettes in small groups until crispy on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Remove the ready croquettes to a dish covered with absorbent paper and let to cool.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese fritters are a genuine delight. The crunchy outside opens up to a smooth interior. The fresh spinach brings a vibrant, slightly earthy taste, while the dairy gives a savory, umami smoothness. It's possible to replace the cheese with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using fresh spinach, clean it well, removing any hard stems, and cut into it into sizable portions. Put in a deep pan with a small amount liquid over a medium heat. Once softened, strain in a colander for about 15 mins, then remove any extra water and reserve.

For previously frozen spinach, carefully squeeze out unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and saute the onion and minced garlic until translucent, about a few minutes. Take off the stove.

Place the prepared spinach, cooked onion and softened garlic, hard cheese, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until combined. If the mixture seems too soft, incorporate some extra breading.

Using your hands, form the mixture into elongated patties slightly larger than a nut but smaller than an egg, and place them on a tray covered with parchment paper. Seal and chill for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a depth of about 1 centimeter. Brown the croquettes a small batch for 2–3 minutes each side, rotating so they are crispy everywhere, then place on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only delicious but also a highly wholesome snack or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to taste
• Yogurt and lemon wedges, to serve

Place the lentils in a pot and cover with enough fresh water. Boil over a medium flame for about 20 mins or until partially softened, pouring more water to ensure the pulses submerged if required.

Stir in the burghul and continue cooking until fully cooked. Remove the water from the lentils and burghul well and set aside in a bowl.

Heat 50% of the