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Keftedes me Prassa

Bite-sized fried croquettes, often referred to as keftedes, represent a beloved speciality in Sephardic culinary traditions. These particular leek patties offer a tasty fusion of rich beef with the subtle, mildly sweet essence of fresh leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks carefully and trim off the roots and the majority of the green tops. Chop lengthwise along the length then into 1.5-centimeter pieces. Place in a deep frying pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and spice and spice liberally with salt and pepper. Mix thoroughly using your palms then shape a several spoonfuls into a patty, flattening a bit. Set on a plate and continue for the rest of the mixture.

Warm olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the oil is hot, cook the patties in batches until golden on each side. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Take out the ready croquettes to a tray lined with paper towel and permit to cool.

Offer with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a true pleasure. The crispy outside reveals a smooth interior. The spinach imparts a bright, somewhat natural taste, while the dairy gives a savory, umami smoothness. You can substitute the cheesy element with boiled, mashed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

If using raw spinach, clean it carefully, removing any tough stems, and cut into it into big pieces. Put in a deep pan with a little liquid over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the olive oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until translucent, about four minutes. Remove from the heat.

Put the wilted spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and spice with salt and pepper. Stir thoroughly until incorporated. If the mixture looks too soft, incorporate some additional crumbs.

By hand, form the mixture into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and put them on a baking sheet topped with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, heat oil to a depth of about 1cm. Fry the patties a few at a time for 2–3 minutes per side, rotating so they are crispy completely, then put on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only delicious but also a wonderfully nutritious appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Put the lentils in a saucepan and submerge with ample cold water. Cook over a medium flame for about 20 mins or until nearly done, pouring more water to maintain the pulses covered if required.

Stir in the bulgur wheat and keep cooking until tender. Strain the mixture thoroughly and set aside in a container.

Preheat half of the