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Keftedes me Prassa

Bite-sized crispy fritters, commonly referred to as keftedes, represent a cherished speciality in Sephardic culinary traditions. These wonderful leek croquettes present a tasty blend of hearty ground beef with the delicate, sweetly mild flavour of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the green leeks properly and remove the roots and the bulk of the green tops. Cut in half along the length then into 1.5cm pieces. Put in a deep frying pan and cover with water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Strain the leeks and put in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and season liberally with pepper and salt. Mix well using your palms then mold a couple of spoonfuls into a patty, pressing a slightly. Set on a tray and proceed for the remaining of the ingredients.

Warm oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is sizzling, cook the fritters in batches until golden brown on each side. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Take out the finished patties to a tray covered with absorbent paper and let to cool.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a genuine pleasure. The crispy exterior gives way to a smooth center. The fresh spinach imparts a fresh, moderately green taste, while the dairy gives a rich, umami smoothness. Feel free to swap the dairy cheese with steamed, crushed spuds if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

When using fresh spinach, rinse it thoroughly, discarding any stalks, and roughly chop it into sizable portions. Put in a large saucepan with a small amount water over a medium heat. Once softened, drain in a sieve for about a quarter hour, then press out any excess liquid and set aside.

When working with previously frozen spinach, carefully remove excess liquid.

Warm the olive oil in a frying pan over a medium heat and fry the diced onion and garlic until translucent, about a few minutes. Turn off the flame.

Put the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and season with seasoning. Stir thoroughly until combined. If the dough appears too soft, mix in some additional crumbs.

By hand, mold the dough into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and set them on a plate topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, preheat oil to a amount of about half an inch. Fry the patties a few at a time for 2–3 minutes per side, turning so they are crispy completely, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to accompany

Put the brown lentils in a pot and submerge with ample water. Boil over a medium heat for about twenty minutes or until partially softened, pouring additional water to keep the legumes covered if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the ingredients completely and reserve in a bowl.

Preheat half of the