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Keftedes me Prassa

Bite-sized crispy patties, commonly known as keftedes, are a cherished signature dish in Sephardic cuisine. These leek fritters deliver a flavorful fusion of rich ground beef with the delicate, sweetly mild essence of tender leeks, and they are absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Wash the fresh leeks carefully and cut away the base and the majority of the dark green parts. Slice in half longways then into half-inch rounds. Place in a deep frying pan and fill with water, then simmer over a medium heat for about 20 minutes or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and spice and spice generously with pepper and salt. Combine well using your fingers then shape a couple of scoops into a ball, shaping a little. Set on a platter and continue for the remaining of the preparation.

Heat oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is sizzling, fry the fritters in batches until golden on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Take out the finished fritters to a plate topped with paper towel and permit to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a genuine treat. The crunchy exterior gives way to a smooth center. The leafy spinach brings a bright, somewhat earthy taste, while the cheese offers a deep, flavorful richness. It's possible to replace the dairy cheese with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, clean it carefully, removing any hard stems, and coarsely chop it into big pieces. Put in a large saucepan with a bit of liquid over a medium flame. Once softened, drain in a strainer for about 15 minutes, then press out any excess liquid and reserve.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

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

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and spice with pepper and salt. Stir completely until incorporated. If the preparation seems too wet, add some additional crumbs.

By hand, form the preparation into oval shapes somewhat larger than a walnut shell but smaller than an large egg, and set them on a tray lined with parchment paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, heat oil to a amount of about 1cm. Brown the fritters a small batch for 2–3 minutes each side, rotating so they are golden brown everywhere, then transfer on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only flavorful but also a highly wholesome snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the lentils in a pot and cover with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding more water to ensure the lentils submerged if necessary.

Add the burghul and keep cooking until tender. Drain the lentils and burghul completely and put aside in a container.

Warm half of the