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Keftedes me Prassa

Small crispy patties, commonly known as keftedes, represent a cherished signature dish in Sephardic cooking. These leek patties present a tasty fusion of rich ground beef with the subtle, sweetly mild taste of tender leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the green leeks carefully and cut away the roots and most of the green stalk. Chop in half lengthways then into 1.5-centimeter slices. Transfer in a large skillet and cover with cold water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and spice and flavor well with salt and pepper. Combine well using your hands then mold a couple of spoonfuls into a patty, shaping a bit. Place on a tray and continue for the balance of the mixture.

Heat olive oil in a pan to a depth of about 2cm over a medium heat. When the oil is hot, cook the croquettes in small batches until crispy on each side. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Transfer the ready patties to a dish lined with absorbent paper and allow to cool.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a real treat. The crispy outside gives way to a creamy center. The spinach brings a bright, moderately natural flavor, while the cheese offers a rich, umami smoothness. It's possible to replace the cheesy element with boiled, pureed potato if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Fresh lemon, to serve

For leafy greens, rinse it well, removing any hard stems, and roughly chop it into big pieces. Put in a deep pan with a bit of liquid over a medium flame. Once cooked, remove in a strainer for about a quarter hour, then remove any extra water and set aside.

When working with defrosted spinach, carefully press out excess liquid.

Warm the olive oil in a skillet over a moderate heat and saute the diced onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Combine the cooked spinach, fried onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Mix well until incorporated. If the mixture looks too soft, mix in some more breading.

With your fingers, mold the dough into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a plate lined with baking paper. Seal and cool for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a amount of about half an inch. Brown the fritters a handful for a couple of minutes on both sides, turning so they are golden everywhere, then put on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully nutritious snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pan and submerge with enough water. Cook over a moderate heat for about 20 mins or until partially softened, pouring additional water to ensure the lentils immersed if required.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the mixture completely and set aside in a container.

Warm 50% of the