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Keftedes me Prassa

Petite fried croquettes, typically called keftedes, stand as a beloved speciality in Sephardic cuisine. These wonderful leek fritters present a flavorful fusion of hearty beef with the delicate, mildly sweet essence of leeks, rendering them utterly crave-worthy.

Makes 12

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

Wash the leeks properly and cut away the roots and most of the green tops. Slice in half lengthways then into half-inch slices. Put in a deep pan and submerge with water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and spice liberally with pepper and salt. Combine thoroughly using your palms then form a several tablespoonfuls into a patty, flattening a little. Place on a tray and proceed for the balance of the mixture.

Warm cooking oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is ready, cook the croquettes in small groups until crispy on each side. (Do not fill the skillet as this reduces the heat of the oil.) Transfer the cooked fritters to a dish covered with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These delightful cheesy spinach patties are a real treat. The crispy exterior reveals a soft filling. The spinach imparts a fresh, slightly earthy note, while the grated cheese gives a deep, flavorful smoothness. You can substitute the dairy cheese with cooked, pureed spuds if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

For raw spinach, wash it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Place in a large saucepan with a small amount liquid over a medium flame. Once softened, drain in a sieve for about a quarter hour, then remove any remaining moisture and set aside.

For defrosted spinach, thoroughly remove unwanted moisture.

Heat the oil in a skillet over a medium heat and cook the onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Put the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Mix completely until combined. If the mixture looks too soft, add some additional crumbs.

With your fingers, shape the dough into oval shapes somewhat larger than a nut but less bulky than an egg, and set them on a tray lined with wax paper. Cover and chill for at least one hour.

In a big skillet over medium flame, heat oil to a amount of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes on both sides, flipping so they are golden completely, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their crispy exterior and soft inside, these patties are not only delicious but also a highly healthy bite or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a pan and cover with ample cold water. Cook over a medium flame for about twenty minutes or until nearly done, including more water to keep the pulses covered if required.

Add the cracked wheat and continue cooking until tender. Drain the ingredients completely and set aside in a bowl.

Heat a portion of the