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Keftedes me Prassa

Small fried croquettes, often referred to as keftedes, represent a beloved signature dish in Sephardic culinary traditions. These leek patties present a tasty fusion of rich beef with the subtle, sweetly mild essence of tender leeks, rendering them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the fresh leeks properly and cut away the roots and most of the dark green parts. Slice lengthwise longways then into 1.5cm rounds. Put in a large skillet and submerge with water, then heat over a moderate heat for about 20 mins or until cooked through.

Strain the softened leeks and put in a big bowl with the minced beef, eggs, crumbs, dill, parsley and paprika and season liberally with pepper and salt. Mix thoroughly using your hands then form a couple of scoops into a patty, pressing a bit. Place on a plate and repeat for the rest of the preparation.

Preheat cooking oil in a pan to a depth of about 2cm over a medium flame. When the oil is ready, brown the fritters in small groups until crispy on both sides. (Don't overcrowd the pan as this reduces the temperature of the cooking oil.) Take out the ready fritters to a plate covered with absorbent paper and let to drain.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a genuine pleasure. The golden crust opens up to a soft filling. The fresh spinach imparts a vibrant, slightly earthy note, while the grated cheese offers a savory, umami richness. You can substitute the dairy cheese with boiled, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it thoroughly, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount liquid over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, thoroughly squeeze out excess liquid.

Warm the oil in a frying pan over a medium flame and fry the diced onion and garlic until translucent, about four minutes. Take off the flame.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, paprika, breading and beaten eggs in a container and spice with salt and pepper. Stir completely until combined. If the preparation seems too wet, add some more crumbs.

By hand, mold the preparation into oval croquettes somewhat larger than a walnut shell but less bulky than an egg, and put them on a plate topped with parchment paper. Cover and cool for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a level of about 1cm. Fry the croquettes a small batch for a couple of minutes on both sides, rotating so they are crispy all over, then put on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their golden crust and moist center, these fritters are not only delicious but also a highly wholesome snack or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Place the lentils in a pot and fill with enough cold water. Cook over a moderate heat for about 20 mins or until partially softened, pouring additional water to ensure the pulses covered if needed.

Add the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul well and reserve in a bowl.

Warm 50% of the