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Keftedes me Prassa

Petite crispy fritters, typically called keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These wonderful leek fritters deliver a tasty combination of hearty beef with the subtle, slightly sweet taste of leeks, and they are truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks well and remove the roots and the bulk of the green tops. Slice lengthwise longways then into 1.5cm slices. Transfer in a deep frying pan and fill with water, then simmer over a medium flame for about 20 minutes or until tender.

Drain the softened leeks and place in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and flavor liberally with pepper and salt. Mix thoroughly using your hands then mold a several tablespoonfuls into a ball, flattening a bit. Put on a platter and continue for the balance of the mixture.

Preheat cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is ready, brown the croquettes in small groups until crispy on each side. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Remove the finished croquettes to a dish covered with absorbent paper and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese fritters are a true pleasure. The crispy outside reveals a soft center. The spinach brings a fresh, somewhat earthy taste, while the dairy gives a rich, flavorful creaminess. Feel free to swap the cheesy element with boiled, mashed potato if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

When using leafy greens, wash it carefully, removing any tough stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount liquid over a medium heat. Once wilted, remove in a sieve for about a quarter hour, then remove any extra water and reserve.

When working with previously frozen spinach, carefully squeeze out excess liquid.

Warm the olive oil in a frying pan over a moderate heat and fry the onion and minced garlic until tender, about four minutes. Take off the stove.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with pepper and salt. Stir completely until combined. If the preparation seems too loose, incorporate some additional crumbs.

With your fingers, shape the dough into oval croquettes somewhat larger than a walnut but more compact than an egg, and set them on a tray topped with baking paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, warm olive oil to a depth of about half an inch. Brown the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only delicious but also a highly healthy appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the dry lentils in a pan and cover with enough water. Cook over a medium flame for about twenty minutes or until nearly done, including more water to ensure the lentils immersed if required.

Add the bulgur wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Preheat 50% of the