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Keftedes me Prassa

Petite pan-fried patties, typically called keftedes, are a beloved speciality in Sephardic Jewish cuisine. These particular leek patties present a tasty combination of hearty minced beef with the delicate, mildly sweet flavour of fresh leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Clean the leeks properly and cut away the roots and the majority of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter rounds. Place in a deep pan and cover with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and spice and season well with salt and pepper. Stir completely using your fingers then shape a several tablespoonfuls into a ball, pressing a bit. Set on a tray and proceed for the rest of the mixture.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is hot, cook the fritters in small groups until golden on all sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Remove the finished patties to a dish lined with kitchen paper and let to drain.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese patties are a real delight. The crispy exterior gives way to a creamy center. The spinach brings a fresh, somewhat green taste, while the cheese offers a savory, savory creaminess. You can substitute the cheesy element with boiled, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

For fresh spinach, wash it thoroughly, discarding any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little liquid over a medium heat. Once softened, strain in a strainer for about 15 minutes, then remove any extra water and reserve.

For defrosted spinach, completely remove unwanted moisture.

Preheat the cooking oil in a skillet over a moderate heat and fry the diced onion and garlic until translucent, about four minutes. Turn off the stove.

Place the wilted spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Combine thoroughly until incorporated. If the preparation looks too soft, mix in some additional breadcrumbs.

Using your hands, mold the mixture into elongated patties somewhat larger than a walnut but less bulky than an egg, and set them on a baking sheet lined with parchment paper. Wrap and cool for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a depth of about 1 centimeter. Brown the croquettes a small batch for 2–3 minutes each side, rotating so they are crispy everywhere, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these fritters are not only delicious but also a highly healthy bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a pot and cover with ample cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, including more water to ensure the pulses immersed if needed.

Mix in the cracked wheat and proceed cooking until tender. Drain the lentils and burghul well and set aside in a container.

Preheat 50% of the