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Keftedes me Prassa

Petite crispy patties, often referred to as keftedes, stand as a treasured signature dish in Sephardic cooking. These particular leek fritters deliver a delicious fusion of rich beef with the subtle, mildly sweet flavour of tender leeks, and they are truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the leeks properly and trim off the root ends and the bulk of the green tops. Chop into halves along the length then into 1.5-centimeter pieces. Transfer in a deep pan and fill with fresh water, then cook over a medium flame for about 20 minutes or until cooked through.

Drain the cooked leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season generously with salt and pepper. Stir completely using your hands then shape a few spoonfuls into a ball, shaping a slightly. Put on a plate and continue for the remaining of the ingredients.

Warm oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is ready, cook the fritters in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the finished croquettes to a plate topped with kitchen paper and let to rest.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach patties are a real treat. The golden crust reveals a soft filling. The fresh spinach imparts a bright, somewhat earthy note, while the grated cheese offers a deep, flavorful creaminess. Feel free to swap the cheesy element with boiled, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

If using leafy greens, rinse it thoroughly, getting rid of any stalks, and cut into it into big pieces. Put in a big pot with a bit of liquid over a medium heat. Once softened, strain in a colander for about 15 minutes, then squeeze out any extra water and put aside.

When working with thawed frozen spinach, thoroughly press out extra water.

Heat the olive oil in a frying pan over a medium heat and fry the onion and minced garlic until tender, about four minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, spice, red spice, dry crumbs and eggs in a container and spice with pepper and salt. Stir completely until incorporated. If the dough appears too soft, add some additional breadcrumbs.

With your fingers, mold the mixture into elongated patties slightly larger than a walnut but more compact than an large egg, and set them on a baking sheet topped with baking paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a amount of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes per side, turning so they are golden all over, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only flavorful but also a highly wholesome bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to serve

Place the brown lentils in a pot and submerge with enough fresh water. Boil over a medium flame for about twenty minutes or until partially softened, pouring more water to ensure the legumes submerged if necessary.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the ingredients completely and put aside in a bowl.

Heat 50% of the