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Keftedes me Prassa

Petite pan-fried fritters, commonly called keftedes, stand as a treasured signature dish in Sephardic culinary traditions. These leek patties deliver a flavorful combination of savory beef with the subtle, mildly sweet flavour of fresh leeks, making them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the fresh leeks properly and trim off the base and the bulk of the green tops. Cut lengthwise lengthways then into half-inch rounds. Put in a large skillet and fill with cold water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and place in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Combine well using your hands then mold a few scoops into a ball, shaping a little. Place on a tray and proceed for the balance of the mixture.

Preheat oil in a pan to a level of about ¾ inch over a moderate heat. When the heated oil is ready, brown the patties in small groups until golden brown on each side. (Do not fill the skillet as this reduces the temperature of the cooking oil.) Take out the cooked croquettes to a dish lined with kitchen paper and allow to cool.

Serve with fresh lemon.

Spinach Patties

These spinach and cheese patties are a genuine treat. The golden exterior gives way to a soft filling. The spinach adds a vibrant, moderately natural taste, while the dairy offers a savory, flavorful smoothness. It's possible to replace the cheesy element with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to serve

If using leafy greens, wash it well, removing any stalks, and cut into it into large chunks. Place in a big pot with a small amount liquid over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then press out any excess liquid and reserve.

If using thawed frozen spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a medium flame and saute the diced onion and garlic cloves until translucent, about 4 minutes. Take off the flame.

Place the wilted spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a large bowl and season with seasoning. Mix thoroughly until incorporated. If the mixture looks too soft, add some additional crumbs.

By hand, form the dough into oval croquettes somewhat larger than a nut but more compact than an egg, and put them on a baking sheet covered with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, warm cooking oil to a depth of about half an inch. Fry the fritters a small batch for two to three minutes on both sides, rotating so they are golden brown all over, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only delicious but also a extremely healthy snack or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to serve

Put the lentils in a saucepan and submerge with enough fresh water. Cook over a medium heat for about 20 mins or until partially softened, including extra liquid to maintain the legumes covered if needed.

Stir in the cracked wheat and keep cooking until softened. Remove the water from the ingredients completely and reserve in a container.

Warm 50% of the