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Keftedes me Prassa

Bite-sized crispy fritters, often referred to as keftedes, stand as a beloved signature dish in Sephardic culinary traditions. These wonderful leek fritters present a flavorful fusion of rich beef with the subtle, mildly sweet flavour of leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks well and trim off the roots and the majority of the green stalk. Chop lengthwise lengthways then into 1.5cm rounds. Place in a deep frying pan and cover with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Strain the softened leeks and place in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Mix well using your hands then form a couple of spoonfuls into a ball, shaping a bit. Put on a tray and repeat for the balance of the ingredients.

Warm olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is hot, cook the patties in batches until golden on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Transfer the cooked croquettes to a plate covered with kitchen paper and let to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a genuine delight. The golden outside opens up to a creamy interior. The leafy spinach adds a fresh, moderately natural flavor, while the cheese offers a savory, flavorful creaminess. You can substitute the cheese with boiled, pureed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

If using raw spinach, clean it thoroughly, discarding any tough stems, and coarsely chop it into large chunks. Place in a large saucepan with a bit of hot water over a medium heat. Once softened, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and reserve.

For defrosted spinach, carefully press out extra water.

Warm the oil in a frying pan over a medium heat and fry the onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Put the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Stir completely until combined. If the mixture looks too soft, incorporate some more breadcrumbs.

By hand, form the mixture into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and place them on a baking sheet lined with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, heat oil to a level of about 1cm. Brown the croquettes a small batch for 2–3 minutes each side, turning so they are crispy all over, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only delicious but also a extremely wholesome snack or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a pot and fill with plenty of water. Boil over a medium heat for about 20 mins or until almost cooked, pouring additional water to keep the pulses submerged if needed.

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

Preheat a portion of the