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Keftedes me Prassa

Small pan-fried patties, often called keftedes, stand as a cherished speciality in Sephardic Jewish culinary traditions. These wonderful leek patties present a tasty combination of hearty ground beef with the subtle, sweetly mild taste of fresh leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and trim off the base and the bulk of the green stalk. Chop in half longways then into half-inch rounds. Put in a large skillet and submerge with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and season liberally with salt and pepper. Combine well using your palms then shape a few scoops into a croquette, flattening a slightly. Put on a tray and continue for the rest of the ingredients.

Heat cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is ready, fry the patties in small groups until crispy on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Take out the ready croquettes to a tray topped with kitchen paper and let to cool.

Offer with fresh lemon.

Spinach Croquettes

These cheesy spinach fritters are a real treat. The crunchy outside opens up to a creamy interior. The leafy spinach adds a fresh, slightly green flavor, while the grated cheese provides a savory, flavorful creaminess. You can substitute the dairy cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or neutral oil)
• Fresh lemon, to serve

For fresh spinach, rinse it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount hot water over a moderate heat. Once wilted, drain in a colander for about 15 minutes, then remove any excess liquid and reserve.

When working with defrosted spinach, carefully remove excess liquid.

Warm the oil in a pan over a medium heat and saute the chopped onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Combine well until combined. If the mixture seems too wet, incorporate some more breadcrumbs.

By hand, form the mixture into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and put them on a plate topped with parchment paper. Seal and chill for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a amount of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes per side, turning so they are golden everywhere, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these patties are not only delicious but also a extremely wholesome appetizer or meal.

Yields 12

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

Place the dry lentils in a pan and fill with enough fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, adding additional water to maintain the lentils covered if needed.

Stir in the cracked wheat and proceed cooking until softened. Drain the ingredients thoroughly and reserve in a bowl.

Preheat a portion of the