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Keftedes me Prassa

Bite-sized pan-fried patties, commonly referred to as keftedes, are a treasured speciality in Sephardic culinary traditions. These particular leek patties deliver a tasty blend of hearty ground beef with the subtle, mildly sweet flavour of tender leeks, and they are absolutely irresistible.

Produces 12

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

Wash the leeks well and cut away the roots and the majority of the green stalk. Slice in half along the length then into 1.5cm rounds. Put 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 leeks and transfer in a mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and flavor generously with salt and pepper. Combine well using your fingers then form a couple of spoonfuls into a patty, flattening a little. Place on a plate and repeat for the rest of the mixture.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the croquettes in small groups until crispy on each side. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Transfer the ready patties to a dish topped with paper towel and allow to drain.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a real delight. The golden outside opens up to a creamy filling. The leafy spinach brings a vibrant, slightly earthy taste, while the dairy gives a rich, umami smoothness. It's possible to replace the cheesy element with boiled, pureed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Olive oil for frying (or use neutral oil)
• Lemon wedges, to garnish

When using leafy greens, rinse it carefully, discarding any tough stems, and cut into it into sizable portions. Put in a big pot with a bit of water over a moderate heat. Once softened, drain in a colander for about 15 mins, then remove any remaining moisture and put aside.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

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

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir completely until blended. If the dough seems too wet, mix in some more breading.

Using your hands, shape the preparation into oval croquettes somewhat larger than a walnut shell but smaller than an egg, and place them on a tray topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, preheat cooking oil to a level of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes each side, flipping so they are golden brown all over, then transfer on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and moist center, these fritters are not only tasty but also a extremely wholesome bite or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to garnish

Place the brown lentils in a saucepan and fill with ample fresh water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring more water to maintain the lentils covered if necessary.

Add the cracked wheat and proceed cooking until tender. Strain the mixture well and put aside in a mixing bowl.

Heat a portion of the