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Keftedes me Prassa

Bite-sized pan-fried patties, typically known as keftedes, represent a cherished delicacy in Sephardic Jewish cuisine. These leek patties deliver a flavorful fusion of savory ground beef with the delicate, sweetly mild essence of fresh leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Clean the fresh leeks carefully and trim off the roots and the bulk of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with water, then cook over a medium flame for about 20 mins or until softened.

Drain the leeks and place in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Stir thoroughly using your hands then shape a several tablespoonfuls into a croquette, pressing a slightly. Set on a plate and continue for the rest of the mixture.

Heat olive oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, brown the fritters in small batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Remove the finished patties to a dish lined with absorbent paper and allow to rest.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a genuine treat. The crispy crust reveals a smooth interior. The leafy spinach imparts a vibrant, somewhat green note, while the cheese provides a rich, umami richness. It's possible to replace the cheese with boiled, mashed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

For fresh spinach, wash it thoroughly, discarding any stalks, and roughly chop it into large chunks. Place in a deep pan with a little water over a medium heat. Once cooked, remove in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

If using previously frozen spinach, completely remove excess liquid.

Preheat the cooking oil in a frying pan over a medium heat and cook the onion and minced garlic until tender, about four minutes. Turn off the stove.

Combine the cooked spinach, fried onion and softened garlic, kefalotyri, ricotta, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Stir thoroughly until incorporated. If the dough seems too loose, incorporate some extra breadcrumbs.

Using your hands, mold the preparation into oval shapes slightly larger than a walnut but smaller than an egg, and place them on a baking sheet lined with wax paper. Cover and chill for at least 1 hour.

In a wide pan over moderate heat, heat oil to a amount of about 1cm. Fry the fritters a few at a time for 2–3 minutes on both sides, turning so they are crispy all over, then put on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these croquettes are not only tasty but also a highly wholesome snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Place the lentils in a pan and submerge with enough water. Cook over a medium flame for about 20 mins or until almost cooked, adding extra liquid to maintain the lentils submerged if needed.

Add the burghul and continue cooking until fully cooked. Strain the mixture completely and put aside in a mixing bowl.

Warm 50% of the