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Keftedes me Prassa

Petite pan-fried patties, often called keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek patties deliver a flavorful combination of hearty minced beef with the gentle, slightly sweet taste of tender leeks, rendering them absolutely addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks well and trim off the base and the bulk of the green tops. Chop in half along the length then into 1.5cm pieces. Transfer in a deep pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and spice and flavor liberally with salt and pepper. Mix completely using your hands then mold a couple of scoops into a croquette, flattening a little. Place on a platter and continue for the rest of the mixture.

Warm oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the croquettes in batches until golden brown on each side. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Transfer the ready patties to a dish topped with paper towel and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese patties are a true pleasure. The crunchy outside gives way to a smooth center. The fresh spinach imparts a vibrant, somewhat natural flavor, while the grated cheese offers a deep, flavorful smoothness. You can substitute the dairy cheese with boiled, crushed spuds if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for frying (or sunflower oil)
• Lemon wedges, to accompany

If using raw spinach, clean it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Put in a big pot with a bit of liquid over a moderate heat. Once cooked, strain in a colander for about 15 mins, then squeeze out any extra water and put aside.

For previously frozen spinach, completely squeeze out extra water.

Preheat the olive oil in a pan over a medium flame and cook the diced onion and minced garlic until tender, about a few minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Stir completely until incorporated. If the mixture appears too wet, add some additional breadcrumbs.

Using your hands, shape the mixture into oval croquettes a bit bigger than a nut but smaller than an chicken egg, and put them on a baking sheet topped with parchment paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a amount of about 1 centimeter. Fry the croquettes a small batch for two to three minutes on both sides, flipping so they are crispy everywhere, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Featuring a golden crust and moist center, these patties are not only tasty but also a wonderfully wholesome snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to accompany

Place the dry lentils in a pan and fill with plenty of cold water. Cook over a medium heat for about twenty minutes or until partially softened, including extra liquid to keep the legumes immersed if required.

Add the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul completely and set aside in a mixing bowl.

Warm 50% of the