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Keftedes me Prassa

Petite crispy fritters, commonly known as keftedes, represent a beloved signature dish in Sephardic culinary traditions. These wonderful leek croquettes present a flavorful blend of hearty beef with the subtle, sweetly mild essence of leeks, and they are truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the green leeks well and trim off the roots and most of the green tops. Chop into halves lengthways then into 1.5cm pieces. Put in a deep frying pan and submerge with fresh water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season liberally with pepper and salt. Combine completely using your hands then form a few tablespoonfuls into a patty, flattening a bit. Set on a plate and proceed for the remaining of the preparation.

Warm oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is sizzling, brown the croquettes in small groups until golden brown on both sides. (Do not fill the pan as this reduces the temperature of the cooking oil.) Transfer the ready patties to a dish covered with absorbent paper and allow to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese patties are a genuine delight. The golden crust reveals a smooth interior. The spinach adds a bright, somewhat green flavor, while the dairy gives a rich, flavorful richness. You can substitute the cheese with boiled, mashed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For leafy greens, rinse it carefully, removing any tough stems, and coarsely chop it into large chunks. Place in a large saucepan with a little water over a medium heat. Once softened, remove in a colander for about 15 mins, then remove any remaining moisture and set aside.

For defrosted spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a medium flame and cook the chopped onion and garlic until translucent, about four minutes. Take off the flame.

Put the cooked spinach, fried onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until incorporated. If the dough seems too wet, add some extra breading.

Using your hands, mold the preparation into oval shapes somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium flame, heat oil to a amount of about 1 centimeter. Brown the fritters a few at a time for two to three minutes on both sides, turning so they are crispy everywhere, then transfer on paper towel.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and moist center, these croquettes are not only tasty but also a highly nutritious appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Place the brown lentils in a saucepan and submerge with plenty of fresh water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding more water to keep the legumes immersed if necessary.

Stir in the bulgur wheat and proceed cooking until tender. Drain the mixture completely and reserve in a bowl.

Preheat half of the