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Keftedes me Prassa

Small fried fritters, commonly known as keftedes, stand as a beloved speciality in Sephardic Jewish cooking. These wonderful leek patties deliver a delicious blend of hearty beef with the gentle, sweetly mild flavour of tender leeks, making them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and remove the roots and the bulk of the dark green parts. Slice in half longways then into 1.5cm rounds. Transfer in a deep pan and fill with fresh water, then heat over a medium heat for about 20 mins or until tender.

Remove the water from the leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice generously with salt and pepper. Mix well using your fingers then form a couple of spoonfuls into a ball, pressing a slightly. Set on a plate and proceed for the remaining of the mixture.

Warm oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is hot, brown the fritters in small groups until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Transfer the ready fritters to a tray lined with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese croquettes are a genuine pleasure. The golden exterior reveals a soft filling. The leafy spinach adds a vibrant, slightly green taste, while the grated cheese gives a rich, umami richness. You can substitute the cheesy element with boiled, mashed potato if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to accompany

For raw spinach, clean it carefully, discarding any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a small amount hot water over a medium flame. Once softened, strain in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the olive oil in a frying pan over a moderate heat and cook the onion and minced garlic until tender, about 4 minutes. Turn off the heat.

Put the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Stir well until incorporated. If the preparation appears too soft, add some more crumbs.

Using your hands, mold the mixture into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and set them on a plate lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over moderate heat, heat cooking oil to a depth of about half an inch. Cook the croquettes a few at a time for 2–3 minutes per side, rotating so they are golden completely, then put on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a golden crust and tender interior, these patties are not only tasty but also a extremely nutritious bite or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and cover with ample cold water. Cook over a medium flame for about twenty minutes or until nearly done, adding extra liquid to keep the legumes submerged if necessary.

Stir in the bulgur wheat and keep cooking until tender. Strain the ingredients completely and reserve in a mixing bowl.

Warm a portion of the