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Keftedes me Prassa

Small crispy croquettes, commonly called keftedes, stand as a beloved signature dish in Sephardic cooking. These leek croquettes offer a delicious blend of hearty ground beef with the subtle, slightly sweet taste of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and remove the roots and the majority of the dark green parts. Slice in half longways then into half-inch rounds. Put in a large skillet and cover with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Drain the leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and paprika and season well with salt and pepper. Combine completely using your palms then shape a few scoops into a ball, shaping a little. Set on a plate and repeat for the balance of the ingredients.

Heat oil in a pan to a amount of about ¾ inch over a medium heat. When the oil is ready, fry the croquettes in small batches until golden on each side. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Transfer the finished fritters to a plate lined with absorbent paper and allow to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a true treat. The golden exterior opens up to a soft interior. The fresh spinach adds a vibrant, moderately green flavor, while the cheese provides a rich, umami smoothness. You can substitute the cheese with steamed, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon slices, to garnish

For raw spinach, wash it thoroughly, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount water over a medium flame. Once softened, drain in a colander for about 15 mins, then squeeze out any extra water and put aside.

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

Heat the oil in a skillet over a medium heat and saute the onion and garlic until tender, about four minutes. Remove from the heat.

Combine the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, spice, red spice, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until combined. If the mixture looks too soft, add some additional breading.

By hand, form the dough into oval croquettes a bit bigger than a walnut shell but smaller than an chicken egg, and place them on a plate lined with parchment paper. Cover and cool for at least one hour.

In a wide pan over medium heat, preheat oil to a depth of about 1cm. Cook the fritters a few at a time for 2–3 minutes per side, flipping so they are golden brown all over, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these patties are not only tasty but also a highly healthy appetizer or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a pan and fill with ample water. Cook over a moderate heat for about 20 mins or until almost cooked, including extra liquid to maintain the lentils immersed if required.

Add the bulgur wheat and keep cooking until softened. Remove the water from the lentils and burghul well and put aside in a mixing bowl.

Preheat 50% of the