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Keftedes me Prassa

Small fried fritters, typically referred to as keftedes, stand as a cherished speciality in Sephardic cooking. These particular leek patties present a tasty combination of rich minced beef with the gentle, sweetly mild flavour of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Wash the leeks carefully and remove the root ends and the bulk of the green tops. Cut into halves along the length then into 1.5cm rounds. Place in a deep pan and fill with cold water, then heat over a medium flame for about 20 mins or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice liberally with pepper and salt. Combine well using your hands then shape a several scoops into a croquette, flattening a slightly. Place on a tray and continue for the balance of the ingredients.

Preheat oil in a pan to a level of about 2 centimeters over a medium flame. When the olive oil is ready, brown the fritters in small groups until golden brown on all sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Remove the cooked fritters to a dish topped with paper towel and permit to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine pleasure. The crunchy crust reveals a smooth center. The spinach adds a bright, moderately green note, while the dairy provides a savory, umami richness. You can substitute the cheese with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, wash it well, discarding any tough stems, and cut into it into large chunks. Place in a large saucepan with a small amount water over a moderate heat. Once wilted, remove in a colander for about 15 minutes, then press out any remaining moisture and reserve.

If using thawed frozen spinach, carefully remove excess liquid.

Heat the olive oil in a skillet over a medium heat and saute the onion and garlic until translucent, about 4 minutes. Turn off the stove.

Put the prepared spinach, fried onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine well until incorporated. If the preparation appears too soft, mix in some extra crumbs.

By hand, shape the dough into elongated patties somewhat larger than a walnut shell but less bulky than an chicken egg, and put them on a plate lined with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, preheat oil to a level of about 1cm. Brown the croquettes a small batch for 2–3 minutes on both sides, turning so they are crispy all over, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully nutritious snack or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to serve

Put the brown lentils in a saucepan and submerge with ample cold water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring additional water to ensure the pulses submerged if needed.

Mix in the bulgur wheat and continue cooking until tender. Strain the lentils and burghul thoroughly and reserve in a bowl.

Preheat a portion of the