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Keftedes me Prassa

Petite crispy patties, often known as keftedes, represent a treasured speciality in Sephardic cooking. These wonderful leek fritters present a delicious combination of rich ground beef with the subtle, slightly sweet essence of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Wash the leeks well and trim off the roots and the bulk of the green stalk. Cut lengthwise longways then into 1.5-centimeter slices. Transfer in a large skillet and cover with cold water, then heat over a medium heat for about 20 mins or until tender.

Strain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and spice and season well with pepper and salt. Mix completely using your palms then mold a couple of spoonfuls into a patty, pressing a bit. Place on a platter and proceed for the remaining of the ingredients.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, cook the croquettes in small batches until golden on each side. (Do not fill the skillet as this drops the heat of the oil.) Remove the finished patties to a dish topped with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These delightful cheesy spinach fritters are a true treat. The crispy exterior gives way to a smooth interior. The fresh spinach brings a fresh, somewhat natural flavor, while the grated cheese provides a deep, flavorful richness. Feel free to swap the cheesy element with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using leafy greens, rinse it thoroughly, removing any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a small amount hot water over a medium flame. Once cooked, remove in a strainer for about 15 mins, then remove any extra water and set aside.

For thawed frozen spinach, carefully remove unwanted moisture.

Heat the olive oil in a pan over a medium heat and cook the onion and minced garlic until tender, about a few minutes. Remove from the heat.

Place the wilted spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with salt and pepper. Stir thoroughly until blended. If the preparation appears too loose, add some extra breading.

By hand, mold the mixture into elongated patties somewhat larger than a walnut shell but smaller than an egg, and set them on a baking sheet covered with baking paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, warm olive oil to a amount of about 1cm. Cook the patties a few at a time for a couple of minutes on both sides, flipping so they are golden everywhere, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and tender interior, these patties are not only flavorful but also a wonderfully healthy appetizer or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to accompany

Put the lentils in a pot and cover with ample cold water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring more water to keep the legumes immersed if needed.

Stir in the burghul and proceed cooking until fully cooked. Remove the water from the ingredients completely and set aside in a container.

Warm a portion of the