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Keftedes me Prassa

Bite-sized pan-fried fritters, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish cuisine. These particular leek fritters deliver a flavorful fusion of hearty beef with the gentle, sweetly mild essence of tender leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks carefully and remove the root ends and the bulk of the dark green parts. Chop into halves lengthways then into 1.5cm pieces. Place in a deep frying pan and cover with cold water, then heat over a moderate heat for about twenty minutes or until tender.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and sweet paprika and flavor generously with pepper and salt. Stir well using your hands then shape a couple of scoops into a ball, flattening a bit. Put on a tray and repeat for the balance of the ingredients.

Heat oil in a skillet to a depth of about 2cm over a medium heat. When the olive oil is ready, brown the fritters in small groups until crispy on all sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Take out the ready croquettes to a plate lined with absorbent paper and let to rest.

Present with fresh lemon.

Spinach Patties

These delightful spinach and cheese fritters are a genuine pleasure. The golden outside reveals a smooth filling. The leafy spinach brings a vibrant, moderately natural taste, while the dairy provides a rich, savory smoothness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For fresh spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into large chunks. Transfer in a big pot with a bit of water over a medium flame. Once wilted, remove in a colander for about 15 mins, then squeeze out any excess liquid and put aside.

For previously frozen spinach, completely press out excess liquid.

Heat the cooking oil in a frying pan over a moderate heat and saute the onion and minced garlic until softened, about a few minutes. Turn off the stove.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine thoroughly until combined. If the dough seems too loose, mix in some more crumbs.

By hand, shape the mixture into oval croquettes slightly larger than a walnut but less bulky than an large egg, and place them on a plate lined with baking paper. Seal and cool for at least one hour.

In a big skillet over medium flame, warm oil to a depth of about 1 centimeter. Cook the patties a handful for a couple of minutes per side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully wholesome snack or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the brown lentils in a pot and cover with ample water. Boil over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the legumes submerged if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the mixture thoroughly and set aside in a bowl.

Preheat a portion of the