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Keftedes me Prassa

Bite-sized crispy fritters, typically called keftedes, represent a cherished signature dish in Sephardic Jewish cooking. These leek fritters present a delicious fusion of savory minced beef with the delicate, mildly sweet flavour of tender leeks, and they are utterly crave-worthy.

Yields 12

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

Clean the green leeks properly and cut away the root ends and the bulk of the green stalk. Slice in half along the length then into half-inch pieces. Place in a deep pan and fill with water, then simmer over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and paprika and flavor generously with pepper and salt. Stir well using your fingers then mold a few tablespoonfuls into a patty, shaping a slightly. Set on a plate and continue for the balance of the ingredients.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, cook the croquettes in batches until golden on all sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Take out the cooked fritters to a dish covered with absorbent paper and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These cheesy spinach fritters are a genuine treat. The crispy exterior opens up to a soft center. The fresh spinach adds a fresh, moderately green note, while the cheese gives a rich, umami smoothness. Feel free to swap the cheese with steamed, crushed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to garnish

For leafy greens, wash it well, getting rid of any hard stems, and cut into it into large chunks. Place in a big pot with a little hot water over a medium flame. Once softened, remove in a colander for about 15 minutes, then remove any extra water and put aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Heat the cooking oil in a skillet over a medium flame and cook the onion and minced garlic until translucent, about 4 minutes. Turn off the heat.

Place the prepared spinach, cooked onion and softened garlic, hard cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine completely until blended. If the mixture looks too loose, mix in some more breadcrumbs.

By hand, shape the preparation into oval shapes somewhat larger than a walnut but smaller than an chicken egg, and set them on a plate topped with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over moderate heat, preheat oil to a depth of about half an inch. Fry the fritters a few at a time for 2–3 minutes per side, turning so they are golden everywhere, then put on absorbent paper.

Present with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only tasty but also a extremely wholesome snack or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Put the dry lentils in a pan and fill with ample water. Cook over a medium heat for about 20 minutes or until nearly done, including additional water to maintain the legumes covered if required.

Add the burghul and continue cooking until tender. Drain the ingredients well and put aside in a bowl.

Warm half of the