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Keftedes me Prassa

Small fried croquettes, commonly known as keftedes, represent a cherished signature dish in Sephardic Jewish cooking. These leek patties present a tasty blend of rich minced beef with the delicate, sweetly mild flavour of tender leeks, and they are utterly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the leeks carefully and trim off the roots and most of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter slices. Put in a large skillet and fill with cold water, then heat over a moderate heat for about 20 mins or until softened.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and paprika and flavor well with pepper and salt. Mix well using your fingers then form a several tablespoonfuls into a croquette, flattening a little. Set on a tray and proceed for the rest of the preparation.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the oil is sizzling, fry the croquettes in small batches until golden brown on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Transfer the cooked croquettes to a tray lined with paper towel and allow to rest.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese croquettes are a true delight. The golden crust reveals a creamy center. The spinach adds a bright, somewhat natural taste, while the dairy offers a rich, flavorful creaminess. You can substitute the cheesy element with boiled, crushed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

When using raw spinach, rinse it well, discarding any stalks, and roughly chop it into big pieces. Place in a large saucepan with a small amount hot water over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

When working with previously frozen spinach, thoroughly remove extra water.

Heat the oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Stir completely until combined. If the mixture seems too loose, mix in some additional crumbs.

By hand, form the mixture into oval shapes a bit bigger than a walnut but less bulky than an chicken egg, and place them on a plate lined with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, heat olive oil to a amount of about 1 centimeter. Brown the patties a handful for two to three minutes each side, flipping so they are crispy everywhere, then put on paper towel.

Present with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to garnish

Place the dry lentils in a saucepan and submerge with enough cold water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the lentils immersed if necessary.

Mix in the cracked wheat and proceed cooking until fully cooked. Strain the ingredients completely and set aside in a bowl.

Preheat 50% of the