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Keftedes me Prassa

Small fried patties, typically referred to as keftedes, stand as a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes present a tasty blend of savory minced beef with the gentle, slightly sweet flavour of leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Clean the fresh leeks properly and trim off the root ends and most of the dark green parts. Cut in half along the length then into half-inch rounds. Put in a deep pan and submerge with fresh water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the leeks and place in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and spice and season well with pepper and salt. Combine completely using your palms then shape a couple of spoonfuls into a ball, shaping a slightly. Put on a platter and continue for the remaining of the preparation.

Warm olive oil in a pan to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, cook the croquettes in batches until golden brown on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the ready croquettes to a dish lined with paper towel and permit to rest.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a true pleasure. The crunchy exterior opens up to a creamy filling. The spinach brings a vibrant, somewhat natural flavor, while the dairy provides a deep, flavorful smoothness. You can substitute the cheesy element with steamed, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon wedges, to serve

When using leafy greens, wash it well, discarding any hard stems, and cut into it into big pieces. Put in a deep pan with a small amount liquid over a medium heat. Once softened, strain in a strainer for about a quarter hour, then remove any extra water and put aside.

When working with previously frozen spinach, thoroughly remove excess liquid.

Warm the oil in a pan over a moderate heat and saute the diced onion and minced garlic until softened, about 4 minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, breading and eggs in a large bowl and season with pepper and salt. Stir well until combined. If the dough appears too wet, incorporate some additional crumbs.

By hand, shape the preparation into oval croquettes slightly larger than a nut but less bulky than an egg, and set them on a tray topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, heat cooking oil to a depth of about half an inch. Brown the patties a handful for a couple of minutes each side, rotating so they are golden all over, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

With their golden crust and moist center, these patties are not only tasty but also a extremely healthy snack or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to serve

Add the dry lentils in a pot and fill with ample water. Boil over a medium heat for about 20 mins or until almost cooked, adding more water to keep the legumes immersed if necessary.

Stir in the bulgur wheat and continue cooking until fully cooked. Strain the mixture thoroughly and put aside in a mixing bowl.

Preheat 50% of the