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Keftedes me Prassa

Petite pan-fried patties, often referred to as keftedes, stand as a cherished speciality in Sephardic Jewish cooking. These leek fritters offer a delicious combination of hearty minced beef with the subtle, mildly sweet essence of tender leeks, rendering them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the leeks properly and remove the root ends and the bulk of the green tops. Chop lengthwise along the length then into half-inch pieces. Put in a deep pan and cover with water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice liberally with salt and pepper. Stir completely using your palms then mold a few scoops into a ball, shaping a slightly. Place on a tray and repeat for the balance of the mixture.

Heat oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is hot, fry the patties in small groups until golden brown on both sides. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Remove the ready fritters to a tray lined with paper towel and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a genuine delight. The crispy crust reveals a creamy filling. The spinach imparts a fresh, slightly green note, while the grated cheese gives a deep, umami smoothness. Feel free to swap the cheesy element with boiled, pureed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For leafy greens, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a bit of hot water over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Warm the oil in a skillet over a medium flame and cook the diced onion and garlic until softened, about a few minutes. Take off the heat.

Place the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breading and eggs in a large bowl and spice with pepper and salt. Stir well until blended. If the preparation looks too soft, incorporate some more crumbs.

With your fingers, shape the mixture into oval croquettes somewhat larger than a nut but less bulky than an egg, and set them on a baking sheet topped with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a depth of about 1 centimeter. Brown the croquettes a handful for two to three minutes per side, flipping so they are golden brown completely, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these patties are not only flavorful but also a wonderfully wholesome snack or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to garnish

Place the dry lentils in a pot and fill with enough cold water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to keep the lentils immersed if needed.

Stir in the burghul and continue cooking until softened. Drain the mixture completely and put aside in a bowl.

Preheat 50% of the