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Keftedes me Prassa

Bite-sized fried fritters, often known as keftedes, are a beloved signature dish in Sephardic culinary traditions. These particular leek fritters present a delicious fusion of rich minced beef with the delicate, sweetly mild flavour of leeks, making them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the leeks properly and trim off the roots and the bulk of the green tops. Slice in half lengthways then into 1.5cm slices. Place in a deep pan and fill with water, then simmer over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and put in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and season well with seasoning. Combine well using your fingers then shape a several spoonfuls into a croquette, pressing a slightly. Set on a platter and continue for the balance of the mixture.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, brown the patties in small groups until golden on both sides. (Do not fill the frying pan as this drops the oil temperature of the cooking oil.) Transfer the cooked croquettes to a dish topped with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These amazing spinach and cheese fritters are a genuine pleasure. The crunchy crust gives way to a soft filling. The fresh spinach imparts a vibrant, somewhat natural flavor, while the grated cheese provides a deep, savory richness. Feel free to swap the cheesy element with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using leafy greens, wash it thoroughly, discarding any hard stems, and cut into it into large chunks. Place in a large saucepan with a small amount water over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

When working with previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until softened, about four minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Stir completely until combined. If the dough seems too loose, incorporate some extra crumbs.

Using your hands, mold the preparation into oval croquettes a bit bigger than a nut but less bulky than an egg, and put them on a baking sheet topped with wax paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, warm olive oil to a amount of about 1 centimeter. Fry the croquettes a small batch for two to three minutes on both sides, turning so they are golden brown all over, then put on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only tasty but also a wonderfully healthy appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to serve

Place the dry lentils in a saucepan and fill with plenty of water. Simmer over a moderate heat for about 20 minutes or until nearly done, including additional water to maintain the lentils immersed if needed.

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

Preheat a portion of the