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Keftedes me Prassa

Small fried croquettes, often known as keftedes, represent a treasured delicacy in Sephardic Jewish culinary traditions. These particular leek patties present a tasty combination of rich ground beef with the subtle, mildly sweet taste of tender leeks, and they are utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and remove the base and most of the green stalk. Chop lengthwise longways then into 1.5-centimeter rounds. Put in a large skillet and fill with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the softened leeks and place in a big bowl with the beef, beaten eggs, crumbs, chopped dill, chopped parsley and sweet paprika and spice well with pepper and salt. Stir thoroughly using your palms then mold a couple of scoops into a croquette, flattening a bit. Set on a platter and repeat for the balance of the mixture.

Preheat oil in a frying pan to a level of about 2cm over a medium heat. When the heated oil is ready, brown the croquettes in batches until golden brown on each side. (Do not fill the pan as this reduces the heat of the cooking oil.) Transfer the cooked fritters to a tray covered with paper towel and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese croquettes are a real treat. The crunchy crust opens up to a creamy interior. The spinach imparts a fresh, moderately green flavor, while the dairy gives a savory, umami smoothness. Feel free to swap the dairy cheese with boiled, crushed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to serve

If using fresh spinach, wash it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a bit of liquid over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then remove any extra water and put aside.

For previously frozen spinach, carefully remove extra water.

Heat the olive oil in a pan over a medium flame and saute the diced onion and garlic cloves until tender, about 4 minutes. Take off the heat.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Mix thoroughly until blended. If the dough looks too loose, incorporate some more breading.

Using your hands, form the dough into oval croquettes a bit bigger than a walnut shell but less bulky than an large egg, and put them on a plate lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a depth of about half an inch. Fry the fritters a handful for 2–3 minutes each side, rotating so they are golden all over, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and tender interior, these patties are not only delicious but also a wonderfully wholesome snack or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Put the lentils in a pot and fill with plenty of cold water. Cook over a moderate heat for about twenty minutes or until partially softened, pouring more water to maintain the lentils immersed if required.

Mix in the burghul and proceed cooking until fully cooked. Strain the mixture thoroughly and reserve in a mixing bowl.

Preheat half of the