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Keftedes me Prassa

Bite-sized crispy croquettes, often referred to as keftedes, represent a beloved speciality in Sephardic culinary traditions. These wonderful leek patties deliver a delicious fusion of hearty ground beef with the gentle, mildly sweet taste of tender leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the leeks well and trim off the base and most of the green tops. Chop in half along the length then into half-inch rounds. Place in a deep pan and fill with fresh water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the leeks and place in a large mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and sweet paprika and season well with seasoning. Combine completely using your hands then mold a couple of spoonfuls into a patty, shaping a slightly. Put on a platter and repeat for the rest of the mixture.

Heat olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the oil is hot, brown the patties in small batches until crispy on each side. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Transfer the ready fritters to a plate covered with paper towel and permit to cool.

Offer with lemon slices.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine treat. The golden crust gives way to a smooth interior. The leafy spinach imparts a bright, somewhat green note, while the grated cheese offers a savory, savory smoothness. Feel free to swap the cheese with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

For raw spinach, wash it well, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a bit of hot water over a medium heat. Once softened, remove in a strainer for about 15 minutes, then remove any remaining moisture and set aside.

For previously frozen spinach, thoroughly remove extra water.

Warm the oil in a frying pan over a medium heat and saute the diced onion and minced garlic until tender, about a few minutes. Turn off the heat.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Combine well until combined. If the dough seems too loose, mix in some more breading.

With your fingers, form the preparation into elongated patties somewhat larger than a nut but more compact than an chicken egg, and place them on a tray covered with parchment paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a depth of about 1 centimeter. Cook the fritters a few at a time for a couple of minutes per side, turning so they are golden brown everywhere, then place on paper towel.

Offer with lemon slices.

Lentil Patties

With their golden crust and moist center, these fritters are not only flavorful but also a extremely healthy bite or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a saucepan and cover with enough water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring additional water to ensure the pulses immersed if needed.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the mixture completely and reserve in a bowl.

Preheat half of the