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Keftedes me Prassa

Petite crispy patties, typically called keftedes, stand as a beloved speciality in Sephardic cuisine. These particular leek fritters offer a delicious combination of hearty minced beef with the subtle, mildly sweet essence of tender leeks, rendering them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and cut away the root ends and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5cm slices. Transfer in a deep frying pan and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the leeks and put in a mixing bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and paprika and flavor well with pepper and salt. Combine completely using your hands then form a few scoops into a patty, flattening a bit. Set on a plate and proceed for the balance of the mixture.

Preheat cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the croquettes in small groups until golden on all sides. (Don't overcrowd the pan as this reduces the temperature of the cooking oil.) Transfer the ready fritters to a dish topped with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach fritters are a genuine treat. The crispy crust gives way to a smooth interior. The spinach imparts a vibrant, somewhat earthy taste, while the cheese offers a rich, flavorful richness. It's possible to replace the cheese with boiled, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon slices, to accompany

For raw spinach, rinse it carefully, discarding any hard stems, and cut into it into sizable portions. Put in a big pot with a bit of water over a medium heat. Once softened, strain in a sieve for about 15 minutes, then press out any extra water and reserve.

When working with thawed frozen spinach, thoroughly press out unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and cook the onion and garlic until softened, about four minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until blended. If the preparation appears too loose, incorporate some extra crumbs.

By hand, mold the dough into elongated patties somewhat larger than a nut but less bulky than an large egg, and place them on a baking sheet topped with parchment paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat oil to a depth of about half an inch. Fry the croquettes a few at a time for a couple of minutes on both sides, rotating so they are golden brown completely, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these fritters are not only tasty but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the brown lentils in a pot and fill with enough water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring additional water to keep the pulses submerged if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Strain the mixture thoroughly and set aside in a mixing bowl.

Heat half of the