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Keftedes me Prassa

Bite-sized fried croquettes, often known as keftedes, stand as a beloved signature dish in Sephardic Jewish cooking. These particular leek patties deliver a tasty fusion of rich minced beef with the delicate, slightly sweet taste of leeks, making them truly addictive.

Yields 12

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

Thoroughly wash the green leeks properly and trim off the roots and most of the green tops. Slice lengthwise longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and fill with fresh water, then cook over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and sweet paprika and flavor generously with salt and pepper. Stir thoroughly using your hands then shape a few scoops into a ball, shaping a slightly. Place on a tray and proceed for the rest of the preparation.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is hot, brown the fritters in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Transfer the ready fritters to a tray topped with paper towel and let to drain.

Serve with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a true delight. The crunchy exterior gives way to a soft center. The fresh spinach brings a bright, moderately natural taste, while the cheese offers a rich, umami smoothness. You can substitute the cheesy element with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if required
• 3 eggs
• Oil for frying (or use neutral oil)
• Lemon slices, to garnish

If using raw spinach, wash it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Place in a deep pan with a small amount liquid over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then remove any excess liquid and put aside.

If using previously frozen spinach, completely remove excess liquid.

Preheat the olive oil in a frying pan over a medium heat and cook the onion and garlic cloves until tender, about four minutes. Turn off the flame.

Put the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Stir well until combined. If the mixture appears too wet, mix in some extra crumbs.

With your fingers, mold the mixture into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and set them on a plate lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm cooking oil to a amount of about 1cm. Brown the fritters a handful for a couple of minutes per side, rotating so they are crispy all over, then transfer on paper towel.

Present with lemon wedges.

Lentil Patties

Featuring a crispy exterior and soft inside, these croquettes are not only delicious but also a wonderfully healthy bite or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a pan and fill with enough cold water. Simmer over a medium heat for about twenty minutes or until nearly done, adding extra liquid to keep the lentils submerged if necessary.

Stir in the burghul and proceed cooking until softened. Strain the mixture well and set aside in a bowl.

Preheat half of the