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Keftedes me Prassa

Bite-sized crispy patties, typically known as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These leek fritters present a flavorful fusion of rich minced beef with the delicate, sweetly mild flavour of leeks, making them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks well and remove the root ends and most of the green tops. Cut into halves longways then into half-inch rounds. Put in a deep frying pan and submerge with fresh water, then simmer over a medium heat for about 20 minutes or until softened.

Remove the water from the leeks and put in a large mixing bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor well with pepper and salt. Mix completely using your fingers then form a several scoops into a croquette, pressing a slightly. Set on a tray and repeat for the rest of the preparation.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the croquettes in small groups until golden brown on all sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Take out the finished patties to a dish lined with paper towel and let to rest.

Serve with lemon slices.

Spinach Patties

These spinach with cheese croquettes are a true pleasure. The crunchy outside gives way to a soft interior. The fresh spinach imparts a bright, slightly natural taste, while the cheese gives a rich, savory smoothness. Feel free to swap the dairy cheese with steamed, pureed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

If using fresh spinach, clean it carefully, removing any stalks, and roughly chop it into sizable portions. Transfer in a large saucepan with a bit of water over a medium heat. Once wilted, strain in a colander for about a quarter hour, then remove any remaining moisture and set aside.

When working with previously frozen spinach, carefully press out extra water.

Heat the cooking oil in a skillet over a moderate heat and fry the diced onion and garlic cloves until softened, about a few minutes. Take off the stove.

Put the wilted spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Mix completely until blended. If the preparation looks too loose, add some additional breading.

With your fingers, shape the preparation into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and set them on a baking sheet topped with wax paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, warm olive oil to a amount of about 1cm. Brown the patties a handful for two to three minutes each side, rotating so they are golden completely, then put on kitchen roll.

Present with lemon slices.

Lentil Patties

Featuring a crunchy outside and tender interior, these croquettes are not only delicious but also a extremely healthy appetizer or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a pot and cover with enough cold water. Boil over a medium flame for about 20 minutes or until partially softened, including additional water to maintain the pulses submerged if necessary.

Mix in the burghul and continue cooking until fully cooked. Drain the ingredients completely and reserve in a bowl.

Warm a portion of the