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Keftedes me Prassa

Bite-sized pan-fried croquettes, commonly referred to as keftedes, represent a cherished signature dish in Sephardic Jewish cuisine. These particular leek fritters deliver a flavorful combination of savory minced beef with the delicate, slightly sweet flavour of leeks, making them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and remove the base and most of the green stalk. Chop in half lengthways then into 1.5-centimeter pieces. Place in a deep frying pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until softened.

Strain the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and season generously with salt and pepper. Combine completely using your palms then shape a several tablespoonfuls into a patty, flattening a bit. Set on a platter and proceed for the remaining of the preparation.

Warm oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the croquettes in small batches until crispy on both sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Take out the cooked fritters to a tray lined with absorbent paper and permit to cool.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese fritters are a genuine pleasure. The crunchy exterior gives way to a soft filling. The leafy spinach adds a vibrant, somewhat natural note, while the cheese offers a rich, flavorful smoothness. Feel free to swap the cheesy element with cooked, mashed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

If using leafy greens, wash it thoroughly, removing any hard stems, and roughly chop it into big pieces. Transfer in a deep pan with a small amount water over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then squeeze out any extra water and reserve.

For previously frozen spinach, thoroughly press out extra water.

Preheat the oil in a skillet over a medium heat and saute the chopped onion and garlic until softened, about 4 minutes. Take off the stove.

Put the prepared spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, breading and beaten eggs in a container and flavor with seasoning. Combine completely until combined. If the preparation seems too soft, add some extra breading.

With your fingers, mold the dough into oval shapes slightly larger than a nut but less bulky than an chicken egg, and place them on a baking sheet covered with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, warm oil to a amount of about 1cm. Fry the patties a handful for two to three minutes on both sides, rotating so they are golden brown everywhere, then put on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only delicious but also a extremely wholesome bite or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to accompany

Put the brown lentils in a pot and submerge with enough fresh water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring more water to maintain the legumes submerged if needed.

Add the burghul and continue cooking until tender. Remove the water from the ingredients thoroughly and reserve in a container.

Warm a portion of the