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Keftedes me Prassa

Bite-sized fried fritters, typically known as keftedes, are a treasured signature dish in Sephardic culinary traditions. These particular leek patties deliver a delicious combination of hearty ground beef with the delicate, slightly sweet flavour of tender leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Wash the leeks carefully and trim off the roots and the bulk of the green tops. Chop lengthwise along the length then into 1.5cm slices. Place in a deep frying pan and fill with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Combine well using your fingers then mold a few spoonfuls into a croquette, pressing a bit. Put on a platter and continue for the balance of the mixture.

Warm olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, cook the fritters in small batches until crispy on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Remove the ready patties to a dish topped with absorbent paper and allow to cool.

Offer with lemon wedges.

Spinach Patties

These spinach and cheese fritters are a real treat. The golden exterior opens up to a creamy interior. The leafy spinach brings a bright, moderately green note, while the cheese provides a savory, savory richness. Feel free to swap the cheesy element with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for frying (or sunflower oil)
• Lemon slices, to serve

If using raw spinach, wash it carefully, discarding any tough stems, and coarsely chop it into large chunks. Place in a big pot with a bit of liquid over a moderate heat. Once wilted, drain in a colander for about a quarter hour, then remove any extra water and set aside.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Preheat the oil in a frying pan over a medium flame and saute the diced onion and garlic until softened, about a few minutes. Take off the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and flavor with pepper and salt. Mix thoroughly until blended. If the preparation seems too wet, add some additional breading.

By hand, form the preparation into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and place them on a plate lined with parchment paper. Cover and refrigerate for at least one hour.

In a wide pan over medium heat, heat cooking oil to a level of about half an inch. Cook the croquettes a handful for a couple of minutes on both sides, rotating so they are crispy all over, then transfer on paper towel.

Present with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only tasty but also a highly nutritious snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Add the dry lentils in a saucepan and submerge with enough cold water. Simmer over a medium flame for about twenty minutes or until nearly done, including extra liquid to keep the lentils immersed if required.

Stir in the cracked wheat and keep cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Heat a portion of the