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Keftedes me Prassa

Small fried croquettes, commonly known as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These wonderful leek fritters offer a tasty combination of savory minced beef with the delicate, mildly sweet essence of fresh leeks, rendering them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Clean the green leeks carefully and trim off the root ends and the bulk of the dark green parts. Slice in half longways then into 1.5cm slices. Place in a deep frying pan and submerge with cold water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and spice generously with seasoning. Stir well using your fingers then form a few scoops into a ball, pressing a little. Put on a platter and continue for the balance of the mixture.

Warm oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the oil is hot, brown the croquettes in batches until golden on all sides. (Do not fill the pan as this lowers the heat of the oil.) Take out the ready fritters to a plate lined with absorbent paper and let to rest.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a real treat. The crispy exterior gives way to a smooth interior. The fresh spinach imparts a fresh, moderately natural flavor, while the cheese provides a rich, umami richness. You can substitute the cheesy element with boiled, crushed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

If using fresh spinach, rinse it thoroughly, discarding any hard stems, and roughly chop it into big pieces. Transfer in a deep pan with a bit of water over a medium flame. Once wilted, drain in a colander for about a quarter hour, then press out any remaining moisture and set aside.

For thawed frozen spinach, carefully remove extra water.

Preheat the cooking oil in a skillet over a moderate heat and fry the diced onion and garlic until tender, about a few minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, ricotta, spice, paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until incorporated. If the mixture seems too wet, mix in some additional breadcrumbs.

By hand, shape the preparation into elongated patties slightly larger than a walnut shell but less bulky than an egg, and place them on a baking sheet covered with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, warm oil to a depth of about 1cm. Fry the patties a handful for two to three minutes each side, turning so they are golden completely, then put on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only delicious but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to serve

Put the lentils in a pot and cover with enough water. Simmer over a medium heat for about twenty minutes or until almost cooked, including extra liquid to keep the lentils submerged if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the mixture well and set aside in a bowl.

Preheat a portion of the