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Keftedes me Prassa

Petite pan-fried fritters, often called keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These leek fritters offer a tasty combination of savory ground beef with the subtle, slightly sweet flavour of fresh leeks, rendering them truly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Clean the green leeks properly and trim off the root ends and most of the green stalk. Slice in half longways then into 1.5cm rounds. Place in a deep pan and fill with water, then heat over a moderate heat for about 20 minutes or until tender.

Drain the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season generously with salt and pepper. Combine completely using your palms then form a several tablespoonfuls into a patty, pressing a little. Place on a tray and continue for the rest of the preparation.

Preheat oil in a pan to a level of about 2cm over a medium heat. When the olive oil is sizzling, brown the patties in batches until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Take out the finished croquettes to a tray covered with absorbent paper and allow to drain.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine pleasure. The golden exterior reveals a smooth center. The leafy spinach imparts a vibrant, somewhat earthy taste, while the cheese provides a rich, umami smoothness. It's possible to replace the dairy cheese with cooked, pureed potato if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, rinse it well, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a small amount liquid over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then remove any extra water and set aside.

If using thawed frozen spinach, thoroughly press out excess liquid.

Heat the oil in a frying pan over a medium heat and saute the onion and minced garlic until softened, about a few minutes. Take off the stove.

Combine the prepared spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Stir thoroughly until incorporated. If the dough appears too loose, mix in some more breadcrumbs.

With your fingers, form the dough into elongated patties a bit bigger than a walnut but smaller than an large egg, and place them on a tray covered with baking paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, heat oil to a depth of about half an inch. Fry the croquettes a small batch for 2–3 minutes each side, rotating so they are crispy completely, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and moist center, these fritters are not only flavorful but also a highly nutritious appetizer or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Put the dry lentils in a pot and cover with plenty of water. Cook over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to maintain the pulses covered if required.

Mix in the burghul and continue cooking until softened. Strain the mixture completely and set aside in a bowl.

Warm half of the