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Keftedes me Prassa

Petite pan-fried fritters, commonly called keftedes, are a beloved signature dish in Sephardic culinary traditions. These particular leek croquettes present a flavorful combination of hearty beef with the gentle, slightly sweet flavour of leeks, and they are truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks properly and cut away the roots and the majority of the green stalk. Cut in half along the length then into 1.5cm slices. Transfer in a deep frying pan and fill with cold water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and spice well with seasoning. Stir well using your fingers then form a several spoonfuls into a patty, shaping a bit. Set on a plate and continue for the remaining of the mixture.

Heat oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, fry the patties in batches until golden on all sides. (Do not fill the pan as this reduces the heat of the cooking oil.) Take out the finished croquettes to a dish lined with absorbent paper and let to drain.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a real delight. The golden crust opens up to a creamy filling. The spinach brings a vibrant, somewhat green taste, while the grated cheese gives a deep, flavorful smoothness. It's possible to replace the dairy cheese with steamed, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

When using leafy greens, wash it thoroughly, discarding any hard stems, and cut into it into big pieces. Place in a deep pan with a bit of hot water over a medium flame. Once wilted, remove in a sieve for about 15 mins, then remove any excess liquid and reserve.

For previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the olive oil in a skillet over a medium flame and cook the onion and garlic cloves until tender, about a few minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Combine thoroughly until combined. If the mixture appears too wet, mix in some extra breading.

With your fingers, mold the dough into oval shapes a bit bigger than a walnut but less bulky than an egg, and place them on a baking sheet topped with parchment paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, warm cooking oil to a amount of about half an inch. Fry the croquettes a few at a time for two to three minutes per side, turning so they are golden brown completely, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a highly healthy appetizer or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a saucepan and submerge with ample cold water. Cook over a medium flame for about 20 mins or until nearly done, adding extra liquid to keep the lentils submerged if needed.

Stir in the bulgur wheat and proceed cooking until softened. Strain the ingredients thoroughly and set aside in a bowl.

Warm half of the