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Keftedes me Prassa

Bite-sized fried fritters, typically referred to as keftedes, stand as a cherished signature dish in Sephardic cooking. These leek patties deliver a flavorful fusion of savory ground beef with the subtle, slightly sweet taste of fresh leeks, and they are truly irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Wash the leeks well and trim off the roots and most of the green stalk. Chop in half longways then into half-inch rounds. Place in a large skillet and submerge with cold water, then simmer over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and spice and season generously with seasoning. Stir well using your fingers then mold a few spoonfuls into a ball, pressing a little. Put on a tray and proceed for the rest of the preparation.

Warm oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is hot, cook the patties in small batches until golden on each side. (Avoid overcrowding the skillet as this lowers the heat of the cooking oil.) Transfer the finished croquettes to a tray covered with paper towel and allow to rest.

Serve with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a true pleasure. The golden outside reveals a creamy filling. The spinach imparts a bright, somewhat green note, while the grated cheese offers a savory, umami smoothness. You can substitute the cheese with boiled, crushed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

For leafy greens, wash it carefully, discarding any hard stems, and cut into it into sizable portions. Put in a large saucepan with a small amount liquid over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

For defrosted spinach, thoroughly squeeze out extra water.

Warm the cooking oil in a frying pan over a moderate heat and saute the chopped onion and minced garlic until tender, about a few minutes. Take off the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir well until incorporated. If the preparation appears too loose, incorporate some extra breadcrumbs.

With your fingers, form the preparation into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and put them on a plate lined with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over medium flame, preheat olive oil to a level of about half an inch. Fry the fritters a small batch for two to three minutes per side, flipping so they are crispy all over, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Featuring a golden crust and moist center, these fritters are not only tasty but also a highly wholesome snack or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to serve

Put the brown lentils in a saucepan and fill with enough water. Simmer over a medium heat for about 20 mins or until almost cooked, adding more water to ensure the legumes immersed if required.

Add the cracked wheat and keep cooking until softened. Drain the ingredients thoroughly and set aside in a mixing bowl.

Warm a portion of the