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Keftedes me Prassa

Bite-sized pan-fried patties, often referred to as keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These wonderful leek patties deliver a delicious combination of rich beef with the subtle, sweetly mild taste of leeks, and they are absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Clean the fresh leeks carefully and cut away the base and the majority of the green stalk. Chop in half longways then into half-inch pieces. Transfer in a deep frying pan and cover with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and flavor liberally with seasoning. Mix thoroughly using your hands then mold a couple of scoops into a ball, shaping a little. Set on a plate and proceed for the balance of the preparation.

Warm cooking oil in a skillet to a depth of about 2cm over a medium heat. When the olive oil is ready, cook the patties in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the ready croquettes to a plate covered with kitchen paper and permit to drain.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese croquettes are a real treat. The crunchy exterior reveals a smooth center. The fresh spinach brings a bright, somewhat earthy note, while the dairy offers a savory, umami richness. Feel free to swap the cheesy element with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, clean it carefully, getting rid of any stalks, and coarsely chop it into big pieces. Put in a big pot with a bit of liquid over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, thoroughly squeeze out extra water.

Heat the cooking oil in a skillet over a moderate heat and saute the onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Mix completely until blended. If the mixture appears too soft, mix in some additional breadcrumbs.

By hand, mold the mixture into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and place them on a plate topped with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, warm olive oil to a amount of about half an inch. Fry the fritters a small batch for two to three minutes each side, flipping so they are golden brown completely, then put on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully nutritious snack or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Put the lentils in a saucepan and submerge with ample cold water. Simmer over a medium flame for about 20 mins or until partially softened, pouring extra liquid to keep the pulses immersed if needed.

Add the burghul and proceed cooking until fully cooked. Remove the water from the lentils and burghul well and reserve in a mixing bowl.

Warm 50% of the