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Keftedes me Prassa

Small fried patties, commonly known as keftedes, represent a beloved delicacy in Sephardic cooking. These wonderful leek fritters present a flavorful combination of rich ground beef with the gentle, sweetly mild flavour of tender leeks, rendering them truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the green leeks carefully and cut away the roots and the bulk of the green stalk. Chop in half longways then into 1.5cm rounds. Put in a deep pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Strain the leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, parsley and paprika and spice generously with pepper and salt. Stir well using your fingers then form a several tablespoonfuls into a patty, shaping a slightly. Place on a plate and continue for the rest of the preparation.

Warm cooking oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is sizzling, brown the fritters in small groups until crispy on each side. (Do not fill the frying pan as this reduces the oil temperature of the cooking oil.) Remove the ready fritters to a dish covered with absorbent paper and let to cool.

Offer with lemon slices.

Spinach Patties

These delightful spinach with cheese croquettes are a true treat. The crispy exterior reveals a soft center. The spinach imparts a vibrant, moderately earthy flavor, while the grated cheese gives a savory, savory smoothness. Feel free to swap the cheese with boiled, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Fresh lemon, to serve

For leafy greens, clean it well, getting rid of any hard stems, and roughly chop it into big pieces. Place in a big pot with a bit of hot water over a medium heat. Once softened, drain in a colander for about 15 minutes, then remove any extra water and put aside.

If using previously frozen spinach, completely squeeze out excess liquid.

Warm the olive oil in a pan over a medium flame and fry the onion and garlic until softened, about 4 minutes. Take off the stove.

Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until blended. If the preparation seems too soft, incorporate some additional breading.

By hand, shape the dough into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and place them on a plate lined with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, heat oil to a level of about half an inch. Cook the patties a small batch for two to three minutes on both sides, rotating so they are golden completely, then place on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and moist center, these fritters are not only flavorful but also a extremely nutritious appetizer or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to serve

Place the dry lentils in a saucepan and fill with plenty of cold water. Boil over a moderate heat for about twenty minutes or until partially softened, including additional water to maintain the pulses submerged if needed.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.

Preheat 50% of the