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Keftedes me Prassa

Bite-sized fried fritters, often called keftedes, are a cherished speciality in Sephardic cooking. These wonderful leek patties deliver a flavorful blend of savory beef with the subtle, sweetly mild essence of tender leeks, making them utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Wash the leeks properly and trim off the base and the majority of the green tops. Chop lengthwise lengthways then into 1.5cm rounds. Place in a large skillet and fill with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and paprika and season liberally with pepper and salt. Combine completely using your hands then shape a several scoops into a ball, pressing a little. Place on a platter and proceed for the rest of the mixture.

Warm olive oil in a pan to a level of about 2cm over a medium heat. When the heated oil is sizzling, brown the patties in small batches until golden brown on all sides. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Take out the finished croquettes to a dish covered with kitchen paper and allow to cool.

Offer with lemon slices.

Spinach Patties

These spinach with cheese patties are a real treat. The crunchy exterior reveals a smooth center. The spinach imparts a bright, moderately earthy note, while the grated cheese offers a deep, flavorful creaminess. Feel free to swap the cheese with steamed, mashed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to accompany

If using leafy greens, wash it thoroughly, discarding any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a bit of liquid over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then remove any remaining moisture and put aside.

For previously frozen spinach, completely press out unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until softened, about four minutes. Remove from the heat.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a large bowl and spice with salt and pepper. Mix thoroughly until combined. If the preparation appears too soft, incorporate some more breading.

With your fingers, mold the preparation into oval croquettes somewhat larger than a walnut but smaller than an large egg, and place them on a baking sheet topped with baking paper. Cover and cool for at least 60 minutes.

In a wide pan over medium heat, heat oil to a amount of about 1 centimeter. Brown the patties a few at a time for two to three minutes per side, flipping so they are golden brown completely, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these fritters are not only flavorful but also a highly nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a saucepan and cover with ample cold water. Boil over a medium heat for about 20 mins or until almost cooked, including more water to maintain the pulses covered if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture completely and put aside in a container.

Warm half of the