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Keftedes me Prassa

Bite-sized fried patties, commonly known as keftedes, stand as a cherished speciality in Sephardic Jewish cooking. These wonderful leek fritters deliver a flavorful fusion of rich ground beef with the subtle, mildly sweet taste of tender leeks, making them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the leeks properly and trim off the roots and the majority of the dark green parts. Chop into halves longways then into 1.5cm pieces. Place in a deep pan and fill with cold water, then heat over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and spice generously with seasoning. Stir well using your hands then mold a couple of tablespoonfuls into a patty, pressing a slightly. Put on a tray and repeat for the rest of the ingredients.

Preheat olive oil in a skillet to a depth of about 2cm over a medium heat. When the oil is ready, cook the croquettes in small batches until crispy on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Take out the ready patties to a dish topped with paper towel and let to drain.

Serve with lemon slices.

Spinach Croquettes

These cheesy spinach patties are a genuine delight. The golden crust reveals a smooth center. The spinach imparts a vibrant, somewhat earthy taste, while the cheese gives a deep, savory smoothness. You can substitute the cheese with boiled, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon wedges, to serve

If using leafy greens, clean it carefully, getting rid of any stalks, and roughly chop it into large chunks. Place in a large saucepan with a little water over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then press out any remaining moisture and reserve.

If using defrosted spinach, thoroughly squeeze out extra water.

Preheat the oil in a skillet over a medium heat and fry the diced onion and minced garlic until tender, about four minutes. Remove from the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until combined. If the mixture appears too soft, add some additional crumbs.

By hand, form the mixture into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and place them on a plate topped with parchment paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a level of about 1 centimeter. Cook the fritters a handful for 2–3 minutes on both sides, turning so they are crispy all over, then place on paper towel.

Present with lemon slices.

Lentil Patties

With their golden crust and tender interior, these patties are not only flavorful but also a extremely wholesome snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Put the dry lentils in a pot and fill with ample water. Cook over a moderate heat for about 20 minutes or until nearly done, including additional water to keep the lentils covered if necessary.

Stir in the cracked wheat and proceed cooking until softened. Remove the water from the ingredients well and reserve in a container.

Warm half of the