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Keftedes me Prassa

Small pan-fried croquettes, commonly known as keftedes, stand as a treasured delicacy in Sephardic cooking. These leek patties deliver a tasty fusion of rich beef with the subtle, mildly sweet flavour of tender leeks, making them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the leeks properly and trim off the root ends and the majority of the green stalk. Cut into halves along the length then into half-inch pieces. Place in a large skillet and cover with water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and paprika and season liberally with seasoning. Mix well using your palms then shape a several scoops into a ball, flattening a bit. Set on a plate and continue for the balance of the preparation.

Warm olive oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is ready, cook the fritters in batches until golden on each side. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Transfer the cooked croquettes to a dish lined with absorbent paper and let to rest.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese fritters are a real pleasure. The crunchy outside opens up to a creamy interior. The fresh spinach brings a vibrant, somewhat earthy flavor, while the grated cheese offers a savory, savory creaminess. You can substitute the cheesy element with boiled, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

For raw spinach, wash it well, removing any hard stems, and cut into it into big pieces. Place in a big pot with a bit of liquid over a moderate heat. Once wilted, strain in a colander for about 15 mins, then squeeze out any extra water and reserve.

For defrosted spinach, carefully press out extra water.

Preheat the cooking oil in a skillet over a medium flame and cook the chopped onion and minced garlic until tender, about 4 minutes. Turn off the stove.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a large bowl and flavor with salt and pepper. Mix thoroughly until incorporated. If the dough appears too wet, add some extra crumbs.

By hand, mold the dough into oval croquettes somewhat larger than a nut but less bulky than an large egg, and put them on a tray covered with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, warm oil to a level of about half an inch. Brown the croquettes a small batch for a couple of minutes per side, turning so they are golden brown everywhere, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only delicious but also a highly nutritious appetizer or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pot and cover with plenty of fresh water. Boil over a moderate heat for about 20 mins or until nearly done, including additional water to maintain the legumes submerged if required.

Stir in the bulgur wheat and keep cooking until tender. Strain the mixture completely and reserve in a bowl.

Heat 50% of the