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Keftedes me Prassa

Small crispy patties, often called keftedes, are a cherished delicacy in Sephardic cooking. These wonderful leek patties offer a delicious fusion of savory beef with the subtle, slightly sweet essence of fresh leeks, rendering them absolutely irresistible.

Makes 12

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

Clean the fresh leeks well and trim off the roots and the majority of the green stalk. Slice in half along the length then into half-inch rounds. Transfer in a deep pan and fill with water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Mix well using your palms then form a couple of spoonfuls into a patty, flattening a slightly. Place on a tray and continue for the rest of the preparation.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the heated oil is hot, brown the patties in small groups until crispy on each side. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Remove the finished fritters to a tray lined with absorbent paper and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a real delight. The crispy crust reveals a soft center. The fresh spinach brings a bright, slightly earthy note, while the cheese offers a deep, savory creaminess. Feel free to swap the cheesy element with cooked, crushed spuds if you like.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using raw spinach, rinse it thoroughly, removing any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a small amount water over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and set aside.

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

Preheat the olive oil in a skillet over a medium flame and saute the onion and garlic cloves until softened, about four minutes. Take off the heat.

Place the prepared spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Combine well until incorporated. If the mixture seems too wet, mix in some more breading.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut but more compact than an chicken egg, and set them on a plate topped with baking paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, preheat oil to a level of about 1cm. Fry the patties a handful for 2–3 minutes on both sides, turning so they are golden brown completely, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a extremely nutritious snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a pot and submerge with ample cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, including extra liquid to ensure the lentils submerged if needed.

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

Heat a portion of the