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Keftedes me Prassa

Petite pan-fried patties, commonly known as keftedes, represent a beloved signature dish in Sephardic culinary traditions. These wonderful leek patties deliver a tasty combination of savory beef with the delicate, mildly sweet flavour of tender leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the green leeks properly and remove the roots and most of the dark green parts. Chop lengthwise lengthways then into half-inch slices. Place in a deep pan and cover with water, then cook over a moderate heat for about 20 mins or until cooked through.

Drain the leeks and put in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season well with seasoning. Stir well using your palms then shape a couple of tablespoonfuls into a patty, flattening a bit. Put on a plate and proceed for the remaining of the preparation.

Heat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is sizzling, cook the patties in small batches until golden brown on all sides. (Do not fill the pan as this drops the temperature of the oil.) Remove the finished fritters to a dish covered with absorbent paper and let to rest.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese patties are a true pleasure. The crispy crust gives way to a creamy interior. The spinach brings a vibrant, slightly earthy note, while the dairy gives a savory, umami richness. You can substitute the cheesy element with boiled, crushed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or use neutral oil)
• Lemon slices, to garnish

When using leafy greens, rinse it well, discarding any tough stems, and roughly chop it into large chunks. Put in a big pot with a little water over a medium heat. Once wilted, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and reserve.

For defrosted spinach, thoroughly press out unwanted moisture.

Warm the cooking oil in a skillet over a medium heat and fry the onion and garlic until tender, about a few minutes. Remove from the flame.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until combined. If the mixture appears too loose, mix in some additional crumbs.

By hand, form the preparation into oval croquettes slightly larger than a nut but less bulky than an egg, and put them on a tray covered with parchment paper. Seal and chill for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a level of about 1 centimeter. Brown the patties a small batch for a couple of minutes on both sides, turning so they are golden completely, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and moist center, these fritters are not only delicious but also a wonderfully wholesome appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pan and submerge with plenty of fresh water. Boil over a medium heat for about 20 mins or until nearly done, including extra liquid to keep the lentils immersed if needed.

Mix in the burghul and keep cooking until fully cooked. Drain the mixture well and put aside in a bowl.

Preheat half of the