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Keftedes me Prassa

Bite-sized fried croquettes, commonly called keftedes, represent a treasured speciality in Sephardic culinary traditions. These particular leek fritters deliver a tasty fusion of hearty ground beef with the gentle, slightly sweet essence of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and remove the base and most of the green stalk. Chop into halves longways then into 1.5-centimeter slices. Place in a deep pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Drain the softened leeks and put in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice liberally with salt and pepper. Combine completely using your hands then shape a couple of tablespoonfuls into a croquette, shaping a little. Put on a platter and repeat for the balance of the ingredients.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is ready, brown the croquettes in batches until golden on both sides. (Avoid overcrowding the pan as this drops the heat of the cooking oil.) Transfer the cooked fritters to a tray covered with absorbent paper and permit to drain.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a genuine treat. The crunchy crust opens up to a soft center. The fresh spinach imparts a fresh, moderately earthy note, while the grated cheese gives a deep, flavorful creaminess. You can substitute the cheesy element with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

For leafy greens, rinse it well, getting rid of any hard stems, and cut into it into big pieces. Transfer in a big pot with a small amount hot water over a medium heat. Once wilted, strain in a colander for about 15 minutes, then press out any remaining moisture and put aside.

For thawed frozen spinach, completely squeeze out excess liquid.

Preheat the olive oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until translucent, about a few minutes. Take off the flame.

Place the wilted spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until combined. If the dough looks too soft, incorporate some more breadcrumbs.

By hand, shape the dough into elongated patties somewhat larger than a nut but smaller than an chicken egg, and set them on a baking sheet covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, preheat oil to a amount of about 1cm. Fry the croquettes a small batch for 2–3 minutes per side, turning so they are golden brown completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a highly healthy bite or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to serve

Place the lentils in a pot and cover with plenty of water. Boil over a medium flame for about twenty minutes or until almost cooked, adding extra liquid to maintain the lentils immersed if necessary.

Mix in the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul well and set aside in a container.

Heat 50% of the