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Keftedes me Prassa

Bite-sized pan-fried fritters, often referred to as keftedes, are a beloved speciality in Sephardic cuisine. These leek croquettes offer a flavorful fusion of hearty beef with the delicate, mildly sweet essence of leeks, making them truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks properly and cut away the roots and the bulk of the green tops. Cut into halves lengthways then into 1.5-centimeter rounds. Place in a large skillet and cover with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, crumbs, fresh dill, chopped parsley and sweet paprika and season generously with pepper and salt. Stir thoroughly using your palms then mold a few scoops into a patty, pressing a slightly. Put on a platter and repeat for the rest of the preparation.

Preheat cooking oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is hot, brown the croquettes in small batches until golden on each side. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the ready croquettes to a plate topped with absorbent paper and let to rest.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a true treat. The crispy crust gives way to a creamy center. The fresh spinach imparts a bright, somewhat natural flavor, while the grated cheese offers a rich, savory creaminess. You can substitute the cheese with cooked, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to serve

If using leafy greens, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a small amount hot water over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

If using previously frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a skillet over a medium heat and saute the diced onion and garlic until translucent, about 4 minutes. Remove from the stove.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a large bowl and season with pepper and salt. Combine well until incorporated. If the mixture looks too soft, add some additional crumbs.

Using your hands, shape the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and set them on a plate covered with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, heat olive oil to a level of about half an inch. Fry the fritters a few at a time for 2–3 minutes on both sides, turning so they are crispy all over, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only flavorful but also a extremely nutritious appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to garnish

Add the dry lentils in a saucepan and fill with plenty of water. Cook over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to ensure the legumes immersed if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture completely and reserve in a mixing bowl.

Warm 50% of the