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Keftedes me Prassa

Bite-sized pan-fried fritters, typically known as keftedes, stand as a beloved delicacy in Sephardic cooking. These leek croquettes present a delicious blend of savory ground beef with the subtle, slightly sweet taste of tender leeks, and they are absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the leeks well and cut away the base and the majority of the dark green parts. Slice in half along the length then into 1.5-centimeter pieces. Place in a deep frying pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season generously with pepper and salt. Combine well using your hands then form a several scoops into a patty, flattening a little. Set on a platter and continue for the remaining of the mixture.

Heat oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is ready, fry the fritters in small groups until golden brown on each side. (Avoid overcrowding the pan as this reduces the oil temperature of the cooking oil.) Take out the cooked patties to a plate covered with kitchen paper and permit to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a real treat. The golden crust opens up to a smooth interior. The leafy spinach imparts a vibrant, somewhat earthy note, while the grated cheese gives a savory, savory smoothness. Feel free to swap the cheesy element with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to garnish

When using leafy greens, wash it carefully, removing any stalks, and roughly chop it into big pieces. Place in a big pot with a small amount hot water over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then remove any extra water and set aside.

When working with previously frozen spinach, completely squeeze out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and cook the diced onion and minced garlic until translucent, about four minutes. Remove from the stove.

Put the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, spice, red spice, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine well until combined. If the preparation appears too wet, mix in some more breadcrumbs.

By hand, mold the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an chicken egg, and put them on a tray covered with baking paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a amount of about 1cm. Fry the patties a small batch for 2–3 minutes each side, flipping so they are golden everywhere, then put on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these croquettes are not only tasty but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and cover with plenty of fresh water. Boil over a medium flame for about 20 minutes or until partially softened, adding more water to keep the legumes immersed if required.

Stir in the bulgur wheat and continue cooking until softened. Drain the ingredients well and reserve in a container.

Preheat 50% of the