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Keftedes me Prassa

Small crispy patties, commonly called keftedes, are a beloved speciality in Sephardic culinary traditions. These leek croquettes offer a flavorful combination of savory ground beef with the subtle, sweetly mild essence of fresh leeks, and they are absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to accompany

Clean the fresh leeks properly and remove the base and the bulk of the dark green parts. Chop in half longways then into 1.5cm pieces. Transfer in a deep pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Strain the leeks and place in a big bowl with the beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and flavor generously with salt and pepper. Combine completely using your fingers then form a few scoops into a croquette, shaping a little. Set on a plate and proceed for the remaining of the preparation.

Warm oil in a pan to a level of about ¾ inch over a medium flame. When the olive oil is hot, brown the croquettes in batches until golden on all sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Remove the ready patties to a plate covered with absorbent paper and permit to drain.

Present with lemon slices.

Spinach Patties

These amazing spinach and cheese croquettes are a real pleasure. The crispy exterior opens up to a smooth filling. The fresh spinach imparts a bright, somewhat green flavor, while the cheese offers a savory, savory creaminess. Feel free to swap the cheesy element with cooked, crushed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon wedges, to garnish

If using raw spinach, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a little liquid over a medium heat. Once softened, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, thoroughly squeeze out excess liquid.

Warm the cooking oil in a pan over a medium flame and cook the chopped onion and minced garlic until tender, about four minutes. Take off the heat.

Place the wilted spinach, fried onion and garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Stir well until blended. If the preparation appears too wet, add some more breadcrumbs.

Using your hands, mold the dough into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and put them on a plate topped with baking paper. Seal and cool for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a level of about 1cm. Cook the patties a handful for a couple of minutes each side, turning so they are golden brown completely, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

With their golden crust and tender interior, these fritters are not only flavorful but also a highly healthy snack or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Add the lentils in a pot and fill with enough cold water. Boil over a medium heat for about 20 mins or until nearly done, including additional water to maintain the lentils covered if needed.

Add the burghul and continue cooking until tender. Strain the mixture well and reserve in a mixing bowl.

Heat 50% of the