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Keftedes me Prassa

Bite-sized crispy patties, commonly called keftedes, represent a beloved signature dish in Sephardic culinary traditions. These leek fritters deliver a flavorful combination of rich beef with the subtle, mildly sweet essence of leeks, and they are truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks carefully and cut away the base and most of the green tops. Chop into halves along the length then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, dill, parsley and sweet paprika and season generously with salt and pepper. Combine thoroughly using your palms then shape a couple of tablespoonfuls into a ball, shaping a slightly. Place on a tray and continue for the balance of the ingredients.

Preheat cooking oil in a pan to a level of about 2cm over a moderate heat. When the olive oil is hot, cook the fritters in batches until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Remove the finished fritters to a plate lined with absorbent paper and let to drain.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a real pleasure. The crunchy crust opens up to a soft filling. The spinach imparts a vibrant, somewhat earthy flavor, while the grated cheese offers a savory, umami creaminess. Feel free to swap the cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon wedges, to serve

For raw spinach, wash it well, getting rid of any hard stems, and cut into it into big pieces. Put in a deep pan with a small amount hot water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then press out any remaining moisture and reserve.

For previously frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until softened, about four minutes. Turn off the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breading and beaten eggs in a large bowl and spice with salt and pepper. Stir completely until combined. If the dough appears too loose, incorporate some additional crumbs.

With your fingers, form the dough into oval croquettes somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a plate topped with baking paper. Seal and cool for at least one hour.

In a large frying pan over medium heat, preheat cooking oil to a depth of about 1cm. Fry the croquettes a handful for two to three minutes on both sides, flipping so they are golden brown all over, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and tender interior, these fritters are not only tasty but also a highly nutritious snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a pan and fill with ample water. Cook over a moderate heat for about twenty minutes or until almost cooked, pouring more water to keep the lentils submerged if required.

Stir in the bulgur wheat and proceed cooking until tender. Strain the ingredients well and reserve in a bowl.

Heat 50% of the