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Keftedes me Prassa

Petite crispy fritters, typically called keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These particular leek fritters deliver a delicious blend of hearty ground beef with the delicate, slightly sweet taste of fresh leeks, rendering them truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Wash the leeks well and trim off the base and the majority of the dark green parts. Chop lengthwise lengthways then into half-inch rounds. Transfer in a deep pan and submerge with water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, parsley and paprika and spice liberally with salt and pepper. Stir thoroughly using your fingers then mold a several tablespoonfuls into a ball, shaping a little. Put on a plate and continue for the rest of the mixture.

Heat oil in a skillet to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, brown the fritters in small batches until golden on all sides. (Avoid overcrowding the frying pan as this drops the heat of the cooking oil.) Remove the cooked croquettes to a dish topped with kitchen paper and permit to rest.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a genuine treat. The crunchy outside gives way to a creamy interior. The spinach imparts a vibrant, somewhat earthy taste, while the grated cheese provides a deep, umami creaminess. You can substitute the dairy cheese with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

If using leafy greens, clean it well, discarding any stalks, and cut into it into big pieces. Put in a big pot with a bit of liquid over a moderate heat. Once wilted, remove in a strainer for about a quarter hour, then press out any extra water and set aside.

When working with previously frozen spinach, thoroughly remove unwanted moisture.

Heat the oil in a frying pan over a medium flame and cook the onion and garlic cloves until tender, about four minutes. Turn off the flame.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Mix well until blended. If the dough appears too loose, incorporate some extra breadcrumbs.

Using your hands, mold the mixture into elongated patties a bit bigger than a walnut but less bulky than an egg, and place them on a tray lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, preheat olive oil to a amount of about 1cm. Fry the croquettes a few at a time for 2–3 minutes each side, turning so they are golden all over, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only flavorful but also a highly nutritious bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a pot and fill with enough water. Boil over a medium heat for about 20 minutes or until nearly done, including extra liquid to maintain the lentils covered if needed.

Add the bulgur wheat and keep cooking until softened. Strain the mixture completely and put aside in a mixing bowl.

Warm half of the