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Keftedes me Prassa

Bite-sized crispy croquettes, commonly referred to as keftedes, are a treasured signature dish in Sephardic cooking. These particular leek fritters offer a tasty combination of rich beef with the delicate, mildly sweet essence of fresh leeks, and they are truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks carefully and trim off the root ends and most of the green tops. Cut lengthwise along the length then into half-inch rounds. Transfer in a deep pan and fill with water, then cook over a medium heat for about twenty minutes or until tender.

Strain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Stir thoroughly using your palms then mold a several tablespoonfuls into a ball, shaping a little. Set on a plate and continue for the balance of the mixture.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the fritters in batches until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Take out the finished croquettes to a dish covered with kitchen paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a true delight. The crispy crust gives way to a soft center. The spinach adds a fresh, moderately earthy note, while the grated cheese offers a savory, savory richness. Feel free to swap the cheese with boiled, crushed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to accompany

When using raw spinach, rinse it carefully, removing any stalks, and coarsely chop it into big pieces. Place in a big pot with a bit of hot water over a medium heat. Once wilted, drain in a strainer for about 15 minutes, then press out any excess liquid and put aside.

If using thawed frozen spinach, completely press out excess liquid.

Preheat the olive oil in a skillet over a medium flame and fry the chopped onion and minced garlic until translucent, about a few minutes. Turn off the heat.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a container and season with salt and pepper. Stir completely until combined. If the preparation appears too loose, mix in some more breadcrumbs.

Using your hands, form the preparation into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and put them on a plate covered with wax paper. Wrap and cool for at least one hour.

In a big skillet over medium heat, preheat oil to a amount of about half an inch. Cook the fritters a small batch for a couple of minutes on both sides, turning so they are crispy everywhere, then transfer on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only tasty but also a highly wholesome bite or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Put the lentils in a saucepan and submerge with ample water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to ensure the legumes covered if necessary.

Add the cracked wheat and proceed cooking until softened. Strain the ingredients thoroughly and reserve in a container.

Preheat half of the