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Keftedes me Prassa

Bite-sized crispy croquettes, typically called keftedes, stand as a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes offer a delicious combination of savory minced beef with the delicate, mildly sweet taste of tender leeks, and they are absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the green leeks well and cut away the base and the majority of the dark green parts. Cut in half longways then into 1.5cm pieces. Transfer in a deep frying pan and submerge with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and spice and spice generously with seasoning. Combine thoroughly using your hands then form a several tablespoonfuls into a patty, flattening a slightly. Set on a plate and continue for the balance of the ingredients.

Preheat olive oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is hot, brown the patties in batches until crispy on both sides. (Avoid overcrowding the frying pan as this drops the heat of the oil.) Remove the cooked croquettes to a dish lined with absorbent paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine pleasure. The crunchy outside reveals a creamy center. The leafy spinach imparts a fresh, moderately green flavor, while the grated cheese offers a deep, flavorful creaminess. It's possible to replace the cheese with boiled, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

When using leafy greens, wash it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a little liquid over a medium heat. Once softened, drain in a colander for about 15 mins, then press out any extra water and set aside.

If using defrosted spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and fry the diced onion and garlic cloves until softened, about 4 minutes. Take off the flame.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Mix thoroughly until blended. If the preparation seems too loose, incorporate some additional breadcrumbs.

Using your hands, shape the dough into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and set them on a plate lined with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium heat, warm oil to a amount of about 1cm. Cook the croquettes a few at a time for two to three minutes per side, rotating so they are golden brown all over, then place on paper towel.

Serve with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these patties are not only flavorful but also a wonderfully healthy snack or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a saucepan and submerge with enough cold water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring additional water to ensure the pulses covered if needed.

Stir in the burghul and continue cooking until fully cooked. Remove the water from the mixture completely and set aside in a bowl.

Preheat 50% of the