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Keftedes me Prassa

Bite-sized pan-fried croquettes, typically referred to as keftedes, stand as a beloved delicacy in Sephardic cuisine. These wonderful leek croquettes present a tasty combination of savory ground beef with the subtle, slightly sweet flavour of leeks, and they are utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and trim off the base and the bulk of the green stalk. Cut into halves along the length then into 1.5-centimeter pieces. Place in a large skillet and fill with water, then heat over a medium flame for about 20 mins or until cooked through.

Strain the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and season generously with salt and pepper. Stir completely using your fingers then shape a few tablespoonfuls into a ball, pressing a slightly. Place on a platter and repeat for the remaining of the preparation.

Heat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is ready, brown the croquettes in batches until crispy on all sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Remove the ready fritters to a plate topped with kitchen paper and permit to rest.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach croquettes are a genuine delight. The crunchy outside reveals a soft center. The leafy spinach imparts a vibrant, slightly earthy taste, while the dairy offers a rich, umami smoothness. It's possible to replace the cheese with steamed, crushed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

When using raw spinach, clean it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a little hot water over a moderate heat. Once softened, drain in a sieve for about a quarter hour, then press out any extra water and set aside.

If using previously frozen spinach, carefully press out extra water.

Heat the cooking oil in a frying pan over a medium flame and cook the onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir well until combined. If the dough appears too loose, mix in some more crumbs.

Using your hands, shape the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and place them on a plate covered with parchment paper. Seal and cool for at least one hour.

In a large frying pan over medium flame, warm cooking oil to a amount of about 1cm. Fry the fritters a handful for two to three minutes per side, turning so they are golden brown completely, then put on paper towel.

Offer with lemon slices.

Lentil Patties

Boasting a golden crust and moist center, these croquettes are not only flavorful but also a extremely healthy bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Put the brown lentils in a pot and cover with enough fresh water. Simmer over a medium flame for about twenty minutes or until partially softened, adding additional water to keep the lentils immersed if required.

Stir in the cracked wheat and keep cooking until fully cooked. Drain the mixture thoroughly and set aside in a container.

Heat half of the