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Keftedes me Prassa

Petite fried fritters, often known as keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These wonderful leek croquettes present a flavorful blend of savory ground beef with the gentle, mildly sweet flavour of tender leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the leeks well and cut away the base and the majority of the green tops. Chop lengthwise lengthways then into 1.5cm rounds. Put in a deep frying pan and cover with water, then cook over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and paprika and season well with seasoning. Combine well using your hands then form a several spoonfuls into a patty, pressing a little. Set on a plate and repeat for the rest of the preparation.

Preheat oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, cook the croquettes in small groups until crispy on both sides. (Avoid overcrowding the pan as this lowers the heat of the oil.) Take out the ready patties to a tray lined with absorbent paper and permit to rest.

Offer with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a real delight. The crunchy outside reveals a soft filling. The spinach imparts a fresh, slightly natural note, while the dairy gives a rich, savory smoothness. You can substitute the cheesy element with boiled, crushed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to accompany

If using leafy greens, wash it well, discarding any stalks, and coarsely chop it into large chunks. Transfer in a deep pan with a small amount liquid over a medium heat. Once softened, drain in a sieve for about 15 minutes, then remove any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly squeeze out extra water.

Preheat the olive oil in a skillet over a medium heat and saute the diced onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and eggs in a container and season with seasoning. Stir completely until incorporated. If the mixture seems too soft, mix in some more crumbs.

Using your hands, mold the mixture into oval croquettes slightly larger than a walnut shell but smaller than an egg, and put them on a plate topped with wax paper. Wrap and chill for at least 1 hour.

In a big skillet over medium heat, heat oil to a depth of about 1cm. Brown the croquettes a few at a time for two to three minutes per side, rotating so they are golden everywhere, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only tasty but also a highly healthy snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pan and submerge with enough cold water. Boil over a medium flame for about twenty minutes or until nearly done, including more water to maintain the legumes submerged if needed.

Mix in the bulgur wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Preheat half of the