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Keftedes me Prassa

Small crispy patties, commonly referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These particular leek fritters offer a flavorful blend of savory beef with the subtle, mildly sweet taste of tender leeks, rendering them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the leeks well and remove the base and the majority of the green stalk. Chop lengthwise longways then into 1.5-centimeter pieces. Transfer in a deep pan and cover with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and sweet paprika and spice liberally with pepper and salt. Combine completely using your palms then mold a several scoops into a ball, shaping a slightly. Set on a plate and continue for the rest of the mixture.

Preheat cooking oil in a skillet to a level of about 2 centimeters over a medium flame. When the heated oil is ready, fry the croquettes in small groups until golden on both sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Take out the finished patties to a plate lined with paper towel and allow to drain.

Offer with fresh lemon.

Spinach Patties

These delightful cheesy spinach patties are a genuine delight. The crunchy outside opens up to a creamy center. The spinach adds a vibrant, slightly earthy taste, while the grated cheese provides a rich, umami smoothness. It's possible to replace the dairy cheese with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

For leafy greens, wash it thoroughly, getting rid of any hard stems, and cut into it into big pieces. Transfer in a big pot with a little hot water over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then press out any extra water and put aside.

For defrosted spinach, carefully press out extra water.

Preheat the cooking oil in a frying pan over a medium flame and saute the onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Place the prepared spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a container and flavor with salt and pepper. Stir thoroughly until incorporated. If the mixture appears too loose, add some more breading.

By hand, form the dough into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and put them on a tray topped with wax paper. Seal and chill for at least 60 minutes.

In a big skillet over moderate heat, warm olive oil to a level of about half an inch. Brown the fritters a handful for 2–3 minutes each side, rotating so they are golden brown all over, then put on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and submerge with enough fresh water. Boil over a medium flame for about 20 mins or until nearly done, adding more water to maintain the pulses immersed if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Drain the mixture completely and reserve in a container.

Preheat 50% of the