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Keftedes me Prassa

Petite crispy patties, often known as keftedes, are a beloved signature dish in Sephardic Jewish cuisine. These particular leek patties present a flavorful combination of hearty beef with the delicate, slightly sweet taste of tender leeks, making them absolutely addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and cut away the roots and most of the green tops. Slice into halves along the length then into half-inch slices. Place in a large skillet and fill with cold water, then cook over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and transfer in a big bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and flavor well with pepper and salt. Mix well using your fingers then mold a several scoops into a patty, pressing a bit. Set on a plate and continue for the rest of the ingredients.

Warm olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, fry the patties in small groups until golden brown on each side. (Do not fill the pan as this drops the oil temperature of the oil.) Remove the cooked fritters to a dish lined with kitchen paper and permit to rest.

Present with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach patties are a true pleasure. The crispy exterior reveals a smooth filling. The leafy spinach brings a vibrant, slightly green taste, while the cheese offers a rich, savory creaminess. You can substitute the cheese with steamed, mashed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 fresh eggs
• Olive oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, rinse it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a small amount water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then press out any extra water and set aside.

If using defrosted spinach, completely remove extra water.

Heat the olive oil in a skillet over a moderate heat and cook the diced onion and garlic cloves until translucent, about four minutes. Remove from the stove.

Combine the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Mix well until combined. If the dough seems too loose, incorporate some more crumbs.

By hand, form the mixture into oval croquettes slightly larger than a walnut shell but more compact than an egg, and put them on a tray topped with wax paper. Cover and chill for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a depth of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes on both sides, rotating so they are crispy everywhere, then transfer on kitchen roll.

Present with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a highly wholesome appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pot and cover with plenty of cold water. Cook over a moderate heat for about twenty minutes or until nearly done, including more water to keep the legumes covered if needed.

Add the cracked wheat and proceed cooking until fully cooked. Strain the mixture completely and put aside in a mixing bowl.

Heat a portion of the