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Keftedes me Prassa

Bite-sized fried croquettes, often referred to as keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These wonderful leek patties deliver a delicious fusion of rich beef with the gentle, slightly sweet essence of tender leeks, making them truly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks well and cut away the base and the bulk of the green stalk. Chop into halves longways then into 1.5cm slices. Put in a deep frying pan and cover with water, then cook over a moderate heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Combine completely using your hands then form a couple of tablespoonfuls into a croquette, flattening a slightly. Put on a tray and continue for the balance of the ingredients.

Heat olive oil in a pan to a level of about ¾ inch over a medium flame. When the oil is sizzling, fry the fritters in small groups until golden on both sides. (Do not fill the skillet as this drops the heat of the cooking oil.) Take out the ready fritters to a dish lined with kitchen paper and let to rest.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach patties are a true treat. The crunchy crust gives way to a smooth filling. The spinach brings a vibrant, slightly green taste, while the grated cheese provides a deep, flavorful creaminess. Feel free to swap the cheese with boiled, mashed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Fresh lemon, to garnish

For leafy greens, wash it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a little hot water over a medium heat. Once softened, strain in a sieve for about 15 minutes, then remove any remaining moisture and put aside.

When working with defrosted spinach, completely remove unwanted moisture.

Heat the oil in a pan over a moderate heat and cook the diced onion and garlic until softened, about four minutes. Turn off the flame.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and eggs in a large bowl and season with salt and pepper. Stir well until combined. If the preparation seems too loose, add some extra breadcrumbs.

Using your hands, mold the preparation into oval croquettes a bit bigger than a walnut but more compact than an egg, and place them on a plate covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat olive oil to a depth of about half an inch. Cook the croquettes a handful for a couple of minutes on both sides, turning so they are crispy everywhere, then place on kitchen roll.

Present with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only delicious but also a highly nutritious bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Put the dry lentils in a saucepan and cover with ample water. Simmer over a medium heat for about 20 mins or until nearly done, pouring more water to ensure the pulses immersed if necessary.

Stir in the burghul and continue cooking until tender. Strain the lentils and burghul completely and put aside in a mixing bowl.

Warm half of the