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Keftedes me Prassa

Bite-sized crispy croquettes, commonly referred to as keftedes, are a beloved speciality in Sephardic Jewish cuisine. These particular leek patties offer a delicious combination of rich ground beef with the gentle, slightly sweet taste of tender leeks, rendering them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks properly and cut away the roots and most of the dark green parts. Slice into halves longways then into half-inch slices. Transfer in a deep pan and submerge with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Stir completely using your palms then mold a couple of scoops into a croquette, shaping a slightly. Place on a tray and continue for the balance of the ingredients.

Warm olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, fry the patties in small groups until golden brown on all sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Remove the cooked patties to a dish lined with kitchen paper and permit to drain.

Serve with fresh lemon.

Spinach Patties

These delightful spinach and cheese fritters are a true pleasure. The crunchy crust reveals a creamy filling. The fresh spinach adds a fresh, somewhat green note, while the grated cheese provides a deep, umami smoothness. You can substitute the cheesy element with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, rinse it thoroughly, discarding any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a small amount hot water over a moderate heat. Once softened, remove in a sieve for about 15 mins, then remove any remaining moisture and put aside.

If using defrosted spinach, thoroughly squeeze out extra water.

Warm the cooking oil in a frying pan over a medium flame and cook the onion and garlic cloves until tender, about four minutes. Take off the stove.

Combine the cooked spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a container and flavor with pepper and salt. Stir well until incorporated. If the preparation appears too loose, add some more crumbs.

With your fingers, shape the preparation into elongated patties somewhat larger than a walnut but less bulky than an egg, and place them on a plate topped with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a depth of about half an inch. Fry the fritters a handful for a couple of minutes per side, turning so they are golden brown completely, then place on paper towel.

Serve with lemon slices.

Lentil Patties

Featuring a crunchy outside and tender interior, these patties are not only flavorful but also a extremely wholesome snack or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to accompany

Put the lentils in a pot and cover with plenty of water. Cook over a moderate heat for about 20 mins or until partially softened, pouring additional water to keep the pulses immersed if required.

Add the bulgur wheat and continue cooking until fully cooked. Remove the water from the mixture well and set aside in a container.

Heat 50% of the