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Keftedes me Prassa

Petite fried fritters, typically referred to as keftedes, are a beloved speciality in Sephardic Jewish cooking. These leek fritters offer a flavorful blend of savory ground beef with the subtle, slightly sweet essence of fresh leeks, rendering them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks properly and cut away the root ends and the bulk of the green stalk. Cut lengthwise lengthways then into 1.5cm rounds. Place in a large skillet and fill with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Stir completely using your fingers then shape a few spoonfuls into a ball, pressing a bit. Set on a tray and continue for the rest of the ingredients.

Heat oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is hot, cook the fritters in small batches until golden on both sides. (Do not fill the skillet as this lowers the heat of the cooking oil.) Remove the ready patties to a dish topped with kitchen paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These cheesy spinach fritters are a genuine delight. The crispy exterior gives way to a soft filling. The leafy spinach brings a bright, slightly earthy taste, while the dairy offers a savory, umami richness. It's possible to replace the cheesy element with steamed, crushed potato if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For leafy greens, wash it thoroughly, removing any tough stems, and cut into it into large chunks. Put in a big pot with a small amount hot water over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

If using previously frozen spinach, carefully press out unwanted moisture.

Warm the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until translucent, about 4 minutes. Take off the heat.

Put the cooked spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until incorporated. If the preparation seems too wet, mix in some extra crumbs.

With your fingers, shape the mixture into oval croquettes somewhat larger than a nut but more compact than an egg, and place them on a baking sheet covered with wax paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a amount of about 1cm. Cook the fritters a handful for 2–3 minutes per side, flipping so they are crispy everywhere, then transfer on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their crispy exterior and tender interior, these croquettes are not only delicious but also a extremely healthy snack or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Add the brown lentils in a pot and submerge with ample fresh water. Boil over a moderate heat for about twenty minutes or until partially softened, including additional water to keep the lentils submerged if required.

Mix in the burghul and continue cooking until fully cooked. Drain the ingredients well and put aside in a bowl.

Warm half of the