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Keftedes me Prassa

Small pan-fried patties, commonly referred to as keftedes, represent a cherished delicacy in Sephardic cooking. These leek fritters present a flavorful fusion of rich ground beef with the gentle, sweetly mild flavour of leeks, rendering them truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the green leeks well and remove the roots and the majority of the dark green parts. Cut lengthwise lengthways then into half-inch rounds. Place in a deep pan and cover with water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and paprika and season well with seasoning. Stir well using your palms then form a several scoops into a patty, shaping a bit. Place on a tray and continue for the remaining of the ingredients.

Heat oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the oil is ready, cook the fritters in batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Remove the finished croquettes to a tray lined with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a true treat. The crispy crust opens up to a smooth center. The leafy spinach imparts a vibrant, slightly earthy flavor, while the grated cheese provides a rich, umami richness. It's possible to replace the cheese with steamed, crushed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Fresh lemon, to serve

If using raw spinach, rinse it well, getting rid of any hard stems, and roughly chop it into big pieces. Put in a big pot with a little liquid over a medium flame. Once softened, drain in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a medium heat and saute the onion and garlic until tender, about four minutes. Take off the stove.

Combine the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Stir completely until incorporated. If the preparation appears too soft, incorporate some additional breading.

Using your hands, shape the dough into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a depth of about 1cm. Cook the fritters a handful for 2–3 minutes on both sides, flipping so they are golden brown completely, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only tasty but also a extremely nutritious snack or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a saucepan and fill with plenty of cold water. Simmer over a medium heat for about 20 mins or until partially softened, adding more water to keep the legumes covered if needed.

Add the burghul and continue cooking until softened. Drain the lentils and burghul thoroughly and reserve in a bowl.

Heat half of the