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Keftedes me Prassa

Small fried croquettes, often referred to as keftedes, represent a cherished delicacy in Sephardic cooking. These particular leek patties present a flavorful fusion of rich minced beef with the gentle, mildly sweet flavour of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to serve

Clean the fresh leeks well and cut away the root ends and most of the green tops. Chop in half along the length then into 1.5-centimeter slices. Put in a large skillet and cover with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor generously with seasoning. Mix thoroughly using your hands then form a several tablespoonfuls into a ball, flattening a little. Set on a tray and repeat for the balance of the ingredients.

Warm cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, fry the fritters in small groups until golden brown on all sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Remove the ready fritters to a tray lined with paper towel and let to cool.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach patties are a true delight. The crispy crust gives way to a creamy interior. The spinach adds a bright, slightly earthy note, while the dairy offers a deep, flavorful richness. You can substitute the cheese with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon wedges, to serve

For fresh spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Place in a big pot with a small amount hot water over a medium flame. Once softened, remove in a sieve for about a quarter hour, then press out any extra water and set aside.

For defrosted spinach, thoroughly remove excess liquid.

Warm the cooking oil in a frying pan over a medium flame and saute the chopped onion and minced garlic until tender, about 4 minutes. Remove from the flame.

Put the wilted spinach, fried onion and sauteed garlic, grated cheese, soft cheese, spice, red spice, breading and beaten eggs in a container and spice with salt and pepper. Stir well until combined. If the mixture seems too wet, mix in some additional breadcrumbs.

Using your hands, form the dough into oval shapes a bit bigger than a nut but more compact than an egg, and set them on a baking sheet lined with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat olive oil to a amount of about half an inch. Fry the croquettes a few at a time for a couple of minutes on both sides, flipping so they are golden completely, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Place the brown lentils in a saucepan and submerge with enough water. Cook over a medium heat for about 20 mins or until nearly done, pouring extra liquid to maintain the pulses covered if required.

Stir in the burghul and continue cooking until softened. Remove the water from the ingredients well and set aside in a container.

Heat a portion of the