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Keftedes me Prassa

Small fried patties, commonly called keftedes, are a cherished speciality in Sephardic Jewish culinary traditions. These particular leek fritters present a flavorful blend of rich minced beef with the subtle, mildly sweet taste of tender leeks, making them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Clean the fresh leeks properly and trim off the roots and the bulk of the green stalk. Slice lengthwise longways then into half-inch rounds. Transfer in a deep pan and submerge with fresh water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice generously with pepper and salt. Mix completely using your hands then form a several spoonfuls into a ball, shaping a slightly. Place on a tray and repeat for the balance of the preparation.

Heat olive oil in a pan to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, fry the patties in batches until golden brown on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Remove the ready fritters to a dish lined with kitchen paper and let to cool.

Offer with lemon wedges.

Spinach Patties

These spinach and cheese patties are a genuine treat. The crispy outside opens up to a smooth filling. The leafy spinach adds a vibrant, somewhat earthy note, while the dairy offers a savory, savory richness. You can substitute the dairy cheese with cooked, crushed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, clean it well, removing any tough stems, and roughly chop it into large chunks. Transfer in a large saucepan with a little liquid over a medium heat. Once cooked, strain in a sieve for about a quarter hour, then press out any extra water and put aside.

When working with defrosted spinach, completely press out unwanted moisture.

Heat the cooking oil in a frying pan over a medium heat and cook the onion and garlic until softened, about four minutes. Take off the heat.

Put the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a container and flavor with seasoning. Mix thoroughly until blended. If the mixture appears too loose, add some additional crumbs.

By hand, mold the dough into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and put them on a baking sheet lined with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, preheat olive oil to a level of about 1cm. Fry the patties a few at a time for a couple of minutes each side, rotating so they are golden brown everywhere, then transfer on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these patties are not only delicious but also a extremely healthy snack or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to garnish

Place the brown lentils in a saucepan and cover with enough water. Simmer over a medium flame for about twenty minutes or until almost cooked, adding additional water to maintain the pulses submerged if necessary.

Add the burghul and keep cooking until fully cooked. Remove the water from the ingredients well and set aside in a mixing bowl.

Warm half of the