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Keftedes me Prassa

Petite pan-fried patties, often known as keftedes, are a treasured speciality in Sephardic Jewish culinary traditions. These leek patties present a flavorful combination of rich minced beef with the delicate, sweetly mild taste of tender leeks, and they are utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the leeks well and cut away the roots and the bulk of the green tops. Cut in half along the length then into 1.5cm rounds. Put in a large skillet and fill with fresh water, then cook over a medium flame for about 20 mins or until softened.

Strain the leeks and transfer in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Stir well using your fingers then form a several scoops into a croquette, shaping a bit. Place on a plate and continue for the remaining of the mixture.

Preheat olive oil in a pan to a level of about ¾ inch over a moderate heat. When the olive oil is ready, brown the patties in small groups until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Remove the cooked fritters to a plate covered with paper towel and let to drain.

Serve with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a real pleasure. The golden exterior reveals a soft interior. The leafy spinach brings a vibrant, somewhat earthy flavor, while the grated cheese gives a deep, umami richness. Feel free to swap the cheesy element with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon slices, to accompany

If using raw spinach, wash it well, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a large saucepan with a little hot water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then press out any extra water and reserve.

When working with thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the olive oil in a skillet over a medium heat and fry the chopped onion and minced garlic until translucent, about a few minutes. Turn off the heat.

Put the cooked spinach, fried onion and garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until blended. If the preparation looks too loose, add some additional breading.

By hand, shape the mixture into elongated patties slightly larger than a nut but more compact than an chicken egg, and place them on a tray lined with wax paper. Seal and chill for at least 60 minutes.

In a big skillet over medium flame, heat cooking oil to a level of about 1cm. Brown the fritters a handful for 2–3 minutes on both sides, flipping so they are crispy everywhere, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a golden crust and moist center, these fritters are not only flavorful but also a highly nutritious appetizer or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a saucepan and fill with plenty of cold water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring additional water to ensure the pulses covered if required.

Add the burghul and keep cooking until tender. Drain the mixture thoroughly and set aside in a mixing bowl.

Preheat a portion of the