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Keftedes me Prassa

Small fried croquettes, commonly called keftedes, represent a treasured signature dish in Sephardic cooking. These leek croquettes offer a tasty combination of rich beef with the subtle, mildly sweet flavour of tender leeks, and they are utterly crave-worthy.

Produces 12

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

Clean the leeks carefully and remove the base and the majority of the green stalk. Slice into halves longways then into 1.5cm slices. Transfer in a deep pan and fill with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and spice and flavor generously with seasoning. Stir well using your palms then mold a several spoonfuls into a croquette, shaping a little. Set on a platter and repeat for the balance of the preparation.

Heat cooking oil in a pan to a level of about ¾ inch over a medium flame. When the oil is sizzling, fry the patties in small batches until crispy on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Take out the ready croquettes to a dish lined with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These amazing cheesy spinach fritters are a real treat. The crispy exterior reveals a soft interior. The spinach brings a fresh, slightly green taste, while the grated cheese offers a rich, flavorful smoothness. It's possible to replace the dairy cheese with boiled, pureed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

When using fresh spinach, clean it carefully, getting rid of any hard stems, and cut into it into large chunks. Put in a big pot with a little liquid over a medium flame. Once softened, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly squeeze out extra water.

Warm the cooking oil in a pan over a medium flame and saute the diced onion and garlic until tender, about 4 minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, spice, red spice, breading and eggs in a large bowl and flavor with pepper and salt. Combine well until blended. If the dough looks too wet, add some additional breading.

By hand, shape the preparation into oval croquettes somewhat larger than a walnut shell but less bulky than an chicken egg, and place them on a plate topped with baking paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, warm oil to a amount of about 1 centimeter. Cook the patties a handful for a couple of minutes per side, turning so they are golden everywhere, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these croquettes are not only tasty but also a wonderfully nutritious snack or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the dry lentils in a pot and submerge with enough fresh water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring additional water to ensure the legumes immersed if needed.

Add the cracked wheat and continue cooking until tender. Remove the water from the mixture thoroughly and reserve in a bowl.

Heat 50% of the