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Keftedes me Prassa

Bite-sized crispy fritters, often called keftedes, stand as a beloved speciality in Sephardic Jewish cooking. These leek croquettes offer a tasty fusion of savory ground beef with the gentle, sweetly mild taste of leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Clean the green leeks properly and cut away the roots and most of the green stalk. Cut into halves longways then into 1.5cm pieces. Transfer in a deep pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Strain the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Mix thoroughly using your palms then shape a few spoonfuls into a patty, shaping a bit. Set on a plate and repeat for the balance of the ingredients.

Preheat cooking oil in a pan to a depth of about 2cm over a medium flame. When the oil is ready, brown the fritters in small batches until golden on all sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Transfer the ready fritters to a tray covered with absorbent paper and permit to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese fritters are a real pleasure. The crispy crust reveals a creamy filling. The fresh spinach adds a bright, moderately natural taste, while the dairy offers a savory, umami creaminess. You can substitute the dairy cheese with steamed, crushed potato if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to garnish

For fresh spinach, clean it carefully, discarding any hard stems, and roughly chop it into big pieces. Place in a deep pan with a bit of water over a moderate heat. Once cooked, strain in a sieve for about 15 minutes, then press out any remaining moisture and reserve.

When working with thawed frozen spinach, completely squeeze out excess liquid.

Preheat the oil in a pan over a medium heat and cook the chopped onion and garlic until tender, about 4 minutes. Remove from the flame.

Place the cooked spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix well until incorporated. If the mixture looks too soft, mix in some more breading.

By hand, mold the mixture into oval shapes somewhat larger than a walnut but smaller than an chicken egg, and put them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over medium heat, heat cooking oil to a depth of about half an inch. Fry the fritters a handful for 2–3 minutes per side, flipping so they are crispy all over, then transfer on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their crunchy outside and tender interior, these croquettes are not only tasty but also a extremely healthy bite or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a pot and cover with ample cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, including extra liquid to keep the lentils submerged if necessary.

Mix in the cracked wheat and keep cooking until tender. Drain the mixture thoroughly and reserve in a container.

Warm a portion of the