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Keftedes me Prassa

Petite pan-fried patties, commonly called keftedes, represent a cherished speciality in Sephardic Jewish cuisine. These wonderful leek patties deliver a delicious combination of savory minced beef with the gentle, mildly sweet flavour of tender leeks, and they are absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and remove the root ends and most of the green stalk. Slice lengthwise along the length then into half-inch rounds. Transfer in a deep frying pan and fill with water, then heat over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Mix thoroughly using your fingers then mold a few scoops into a croquette, pressing a slightly. Put on a platter and continue for the balance of the preparation.

Warm cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is hot, fry the croquettes in batches until crispy on each side. (Don't overcrowd the pan as this reduces the heat of the oil.) Transfer the finished patties to a tray covered with kitchen paper and let to drain.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese croquettes are a real treat. The golden exterior reveals a creamy filling. The fresh spinach brings a bright, moderately green flavor, while the dairy gives a savory, savory smoothness. You can substitute the cheesy element with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

For raw spinach, wash it carefully, getting rid of any tough stems, and coarsely chop it into large chunks. Place in a big pot with a bit of water over a medium heat. Once wilted, drain in a colander for about a quarter hour, then press out any excess liquid and put aside.

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

Heat the olive oil in a pan over a medium flame and saute the chopped onion and garlic until tender, about a few minutes. Remove from the stove.

Put the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and season with salt and pepper. Combine well until blended. If the dough looks too soft, mix in some extra breading.

Using your hands, shape the preparation into elongated patties slightly larger than a nut but more compact than an egg, and place them on a tray covered with baking paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, heat cooking oil to a level of about 1cm. Cook the croquettes a handful for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then put on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these patties are not only tasty but also a wonderfully nutritious appetizer or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and submerge with ample fresh water. Boil over a medium flame for about 20 minutes or until partially softened, adding additional water to maintain the lentils submerged if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Strain the mixture completely and reserve in a container.

Heat 50% of the