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Keftedes me Prassa

Bite-sized fried patties, often referred to as keftedes, are a cherished signature dish in Sephardic Jewish cooking. These particular leek patties present a delicious blend of hearty minced beef with the subtle, sweetly mild essence of leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the leeks properly and trim off the roots and the majority of the dark green parts. Chop in half along the length then into 1.5cm rounds. Put in a large skillet and fill with water, then heat over a moderate heat for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and flavor well with salt and pepper. Mix well using your hands then form a several spoonfuls into a croquette, flattening a little. Set on a platter and continue for the remaining of the preparation.

Heat oil in a skillet to a level of about 2cm over a moderate heat. When the olive oil is hot, cook the patties in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Remove the finished croquettes to a tray covered with absorbent paper and let to cool.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine treat. The golden crust reveals a soft interior. The fresh spinach imparts a vibrant, slightly green taste, while the grated cheese gives a rich, umami richness. Feel free to swap the cheesy element with boiled, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

If using fresh spinach, wash it thoroughly, getting rid of any hard stems, and cut into it into big pieces. Transfer in a big pot with a little hot water over a medium flame. Once wilted, drain in a colander for about a quarter hour, then squeeze out any extra water and set aside.

If using previously frozen spinach, carefully press out unwanted moisture.

Heat the cooking oil in a pan over a medium flame and cook the diced onion and garlic until softened, about a few minutes. Remove from the stove.

Combine the cooked spinach, cooked onion and softened garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until blended. If the preparation seems too soft, mix in some additional breading.

With your fingers, form the dough into oval shapes a bit bigger than a nut but more compact than an chicken egg, and place them on a plate covered with baking paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, heat oil to a amount of about 1cm. Brown the croquettes a small batch for 2–3 minutes on both sides, turning so they are golden all over, then place on paper towel.

Present with fresh lemon.

Lentil Patties

With their crunchy outside and moist center, these croquettes are not only flavorful but also a extremely healthy appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a pot and submerge with plenty of fresh water. Cook over a medium flame for about 20 mins or until almost cooked, adding more water to ensure the lentils submerged if required.

Mix in the cracked wheat and proceed cooking until tender. Strain the lentils and burghul well and reserve in a mixing bowl.

Preheat 50% of the