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Keftedes me Prassa

Petite pan-fried fritters, commonly referred to as keftedes, represent a beloved delicacy in Sephardic culinary traditions. These leek patties deliver a flavorful combination of hearty minced beef with the gentle, mildly sweet taste of tender leeks, making them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to garnish

Wash the green leeks carefully and cut away the base and most of the dark green parts. Chop lengthwise longways then into 1.5cm slices. Put in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the softened leeks and transfer in a mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season generously with seasoning. Combine thoroughly using your fingers then mold a couple of spoonfuls into a croquette, flattening a little. Put on a tray and proceed for the balance of the ingredients.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, brown the fritters in batches until golden brown on each side. (Do not fill the pan as this drops the oil temperature of the oil.) Remove the cooked croquettes to a tray covered with absorbent paper and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a real delight. The crispy outside gives way to a creamy center. The fresh spinach adds a vibrant, slightly green note, while the dairy provides a savory, savory richness. You can substitute the cheese with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for frying (or sunflower oil)
• Lemon wedges, to serve

For leafy greens, rinse it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a bit of water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any extra water and set aside.

If using thawed frozen spinach, carefully remove excess liquid.

Warm the oil in a frying pan over a moderate heat and fry the onion and minced garlic until translucent, about a few minutes. Take off the heat.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Stir completely until blended. If the mixture appears too soft, add some more breadcrumbs.

With your fingers, shape the dough into oval shapes slightly larger than a walnut shell but more compact than an egg, and put them on a plate topped with wax paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1cm. Cook the croquettes a few at a time for two to three minutes each side, turning so they are golden brown everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these croquettes are not only delicious but also a highly wholesome bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a pot and submerge with ample cold water. Boil over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to keep the pulses submerged if required.

Stir in the burghul and proceed cooking until fully cooked. Drain the mixture thoroughly and reserve in a mixing bowl.

Preheat a portion of the