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Keftedes me Prassa

Petite fried croquettes, often referred to as keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes present a flavorful blend of savory ground beef with the delicate, mildly sweet flavour of fresh leeks, and they are truly addictive.

Makes 12

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

Clean the leeks carefully and remove the root ends and most of the dark green parts. Cut lengthwise lengthways then into 1.5cm slices. Place in a large skillet and cover with cold water, then heat over a medium heat for about twenty minutes or until cooked through.

Strain the leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Mix well using your fingers then form a few spoonfuls into a croquette, flattening a bit. Set on a tray and continue for the remaining of the preparation.

Preheat olive oil in a pan to a amount of about 2cm over a moderate heat. When the olive oil is hot, brown the fritters in batches until crispy on each side. (Do not fill the frying pan as this reduces the oil temperature of the cooking oil.) Take out the cooked patties to a dish covered with kitchen paper and let to drain.

Offer with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a true delight. The golden crust reveals a creamy filling. The leafy spinach imparts a fresh, somewhat natural note, while the cheese gives a rich, savory smoothness. Feel free to swap the cheesy element with steamed, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for frying (or vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, wash it well, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount hot water over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

If using previously frozen spinach, thoroughly press out extra water.

Heat the olive oil in a pan over a medium flame and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the heat.

Place the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Stir well until combined. If the dough looks too wet, mix in some more crumbs.

With your fingers, shape the dough into oval shapes a bit bigger than a nut but smaller than an chicken egg, and set them on a baking sheet covered with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, heat cooking oil to a level of about half an inch. Cook the patties a handful for two to three minutes on both sides, turning so they are crispy all over, then place on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and tender interior, these fritters are not only tasty but also a wonderfully nutritious bite or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Put the dry lentils in a saucepan and cover with ample cold water. Cook over a medium flame for about 20 minutes or until nearly done, including more water to maintain the pulses submerged if required.

Mix in the burghul and continue cooking until softened. Drain the ingredients completely and reserve in a mixing bowl.

Warm half of the