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Keftedes me Prassa

Petite pan-fried fritters, often called keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These wonderful leek croquettes deliver a tasty fusion of savory beef with the gentle, mildly sweet taste of tender leeks, rendering them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Clean the green leeks well and trim off the root ends and the majority of the green stalk. Cut in half along the length then into half-inch pieces. Transfer in a large skillet and submerge with water, then heat over a medium flame for about 20 mins or until softened.

Strain the leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and spice and season liberally with salt and pepper. Stir thoroughly using your hands then mold a few spoonfuls into a croquette, flattening a little. Place on a tray and continue for the remaining of the mixture.

Preheat oil in a skillet to a amount of about ¾ inch over a moderate heat. When the oil is ready, fry the fritters in batches until golden on both sides. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Take out the cooked fritters to a plate topped with paper towel and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a genuine pleasure. The golden exterior opens up to a smooth filling. The fresh spinach brings a bright, moderately natural note, while the dairy gives a deep, umami smoothness. You can substitute the cheesy element with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or use sunflower oil)
• Fresh lemon, to serve

If using leafy greens, clean it well, discarding any hard stems, and cut into it into big pieces. Put in a deep pan with a small amount hot water over a medium flame. Once softened, drain in a strainer for about 15 minutes, then press out any remaining moisture and reserve.

If using defrosted spinach, carefully press out excess liquid.

Preheat the cooking oil in a skillet over a medium flame and fry the diced onion and garlic until tender, about four minutes. Remove from the flame.

Put the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and eggs in a large bowl and season with salt and pepper. Combine thoroughly until incorporated. If the preparation appears too loose, add some additional crumbs.

By hand, form the mixture into oval croquettes a bit bigger than a walnut but less bulky than an egg, and put them on a tray lined with parchment paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, warm olive oil to a level of about 1 centimeter. Cook the patties a small batch for a couple of minutes per side, rotating so they are golden completely, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a highly nutritious appetizer or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a pan and cover with plenty of water. Boil over a medium flame for about 20 minutes or until nearly done, pouring more water to maintain the legumes submerged if necessary.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients well and put aside in a bowl.

Warm a portion of the