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Keftedes me Prassa

Small pan-fried fritters, commonly known as keftedes, stand as a beloved signature dish in Sephardic culinary traditions. These particular leek croquettes deliver a delicious blend of savory beef with the gentle, sweetly mild flavour of tender leeks, making them truly irresistible.

Produces 12

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

Wash the leeks carefully and trim off the root ends and most of the green tops. Cut in half along the length then into half-inch slices. Put in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and spice and flavor liberally with salt and pepper. Stir thoroughly using your fingers then shape a few scoops into a croquette, shaping a little. Put on a tray and continue for the remaining of the mixture.

Preheat oil in a pan to a depth of about ¾ inch over a medium heat. When the olive oil is ready, cook the croquettes in small batches until golden brown on all sides. (Do not fill the pan as this reduces the heat of the oil.) Transfer the ready fritters to a tray lined with absorbent paper and let to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true pleasure. The crunchy outside reveals a smooth center. The fresh spinach brings a vibrant, moderately earthy note, while the cheese offers a deep, flavorful smoothness. It's possible to replace the cheese with cooked, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, clean it well, discarding any tough stems, and cut into it into large chunks. Put in a big pot with a bit of hot water over a medium flame. Once cooked, strain in a colander for about a quarter hour, then press out any extra water and set aside.

If using thawed frozen spinach, carefully press out unwanted moisture.

Preheat the oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until softened, about a few minutes. Remove from the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until combined. If the mixture appears too wet, add some additional crumbs.

With your fingers, shape the dough into elongated patties slightly larger than a nut but more compact than an egg, and put them on a baking sheet topped with parchment paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1cm. Fry the croquettes a small batch for a couple of minutes each side, rotating so they are golden brown everywhere, then place on paper towel.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these fritters are not only tasty but also a wonderfully nutritious bite or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Add the brown lentils in a pan and fill with enough water. Simmer over a medium heat for about twenty minutes or until nearly done, adding extra liquid to keep the pulses submerged if necessary.

Stir in the bulgur wheat and continue cooking until fully cooked. Strain the ingredients thoroughly and reserve in a mixing bowl.

Preheat a portion of the