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Keftedes me Prassa

Bite-sized crispy patties, commonly known as keftedes, are a beloved signature dish in Sephardic culinary traditions. These leek patties present a flavorful blend of savory minced beef with the gentle, sweetly mild flavour of fresh leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks carefully and trim off the root ends and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter pieces. Place in a large skillet and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the cooked leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and paprika and spice generously with salt and pepper. Stir well using your hands then mold a couple of scoops into a croquette, shaping a little. Place on a plate and repeat for the balance of the ingredients.

Heat cooking oil in a pan to a level of about ¾ inch over a moderate heat. When the heated oil is hot, cook the patties in small groups until crispy on each side. (Don't overcrowd the skillet as this drops the heat of the oil.) Take out the cooked patties to a dish topped with paper towel and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a genuine treat. The golden crust reveals a smooth interior. The fresh spinach adds a vibrant, somewhat natural taste, while the cheese provides a rich, flavorful creaminess. It's possible to replace the cheesy element with cooked, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, rinse it carefully, getting rid of any tough stems, and cut into it into large chunks. Put in a deep pan with a little liquid over a medium flame. Once cooked, drain in a colander for about 15 minutes, then squeeze out any excess liquid and put aside.

If using thawed frozen spinach, completely squeeze out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Take off the stove.

Put the wilted spinach, fried onion and garlic, hard cheese, creamy cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Stir completely until incorporated. If the dough looks too soft, incorporate some more crumbs.

By hand, form the preparation into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and place them on a plate lined with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat cooking oil to a level of about half an inch. Fry the patties a handful for two to three minutes per side, turning so they are golden brown completely, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

Boasting a golden crust and moist center, these croquettes are not only delicious but also a highly nutritious bite or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a saucepan and fill with enough fresh water. Boil over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to maintain the legumes covered if necessary.

Mix in the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul well and put aside in a container.

Heat 50% of the