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Keftedes me Prassa

Bite-sized pan-fried fritters, often referred to as keftedes, stand as a cherished speciality in Sephardic cooking. These particular leek patties offer a tasty blend of hearty minced beef with the gentle, mildly sweet flavour of leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the green leeks carefully and trim off the root ends and most of the green tops. Chop in half along the length then into 1.5-centimeter slices. Place in a large skillet and submerge with cold water, then heat over a medium flame for about twenty minutes or until tender.

Drain the leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and spice and season generously with seasoning. Combine thoroughly using your palms then form a several tablespoonfuls into a ball, shaping a bit. Put on a tray and proceed for the remaining of the preparation.

Warm cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, brown the fritters in batches until golden on both sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Transfer the finished fritters to a tray topped with paper towel and allow to cool.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach croquettes are a real treat. The golden outside reveals a soft interior. The leafy spinach brings a bright, somewhat earthy flavor, while the cheese provides a savory, flavorful richness. You can substitute the cheesy element with boiled, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Transfer in a big pot with a little water over a moderate heat. Once softened, drain in a strainer for about 15 mins, then press out any remaining moisture and put aside.

For thawed frozen spinach, completely squeeze out excess liquid.

Heat the cooking oil in a frying pan over a medium flame and fry the diced onion and minced garlic until tender, about a few minutes. Remove from the stove.

Place the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a container and spice with seasoning. Combine thoroughly until blended. If the mixture looks too soft, mix in some more breadcrumbs.

By hand, mold the preparation into oval croquettes slightly larger than a nut but more compact than an large egg, and set them on a tray covered with parchment paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, preheat oil to a level of about 1cm. Cook the patties a small batch for 2–3 minutes on both sides, turning so they are golden all over, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these fritters are not only tasty but also a highly healthy appetizer or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Put the lentils in a saucepan and cover with enough water. Cook over a medium flame for about 20 mins or until partially softened, including additional water to keep the lentils immersed if needed.

Mix in the burghul and continue cooking until tender. Drain the ingredients well and reserve in a bowl.

Heat 50% of the