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Keftedes me Prassa

Bite-sized pan-fried patties, typically called keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes deliver a delicious combination of savory minced beef with the gentle, mildly sweet essence of fresh leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to accompany

Wash the green leeks properly and remove the roots and the bulk of the green stalk. Slice into halves lengthways then into 1.5cm slices. Place in a deep pan and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and paprika and season liberally with salt and pepper. Combine thoroughly using your hands then mold a few spoonfuls into a ball, flattening a bit. Set on a plate and proceed for the balance of the ingredients.

Preheat cooking oil in a pan to a level of about 2cm over a medium heat. When the heated oil is sizzling, brown the patties in batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Transfer the cooked patties to a tray topped with absorbent paper and permit to rest.

Serve with fresh lemon.

Spinach Patties

These spinach with cheese croquettes are a real delight. The crispy crust opens up to a smooth center. The fresh spinach adds a fresh, somewhat green flavor, while the dairy offers a deep, savory smoothness. Feel free to swap the cheesy element with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

For fresh spinach, rinse it carefully, discarding any tough stems, and coarsely chop it into large chunks. Put in a big pot with a small amount hot water over a medium flame. Once cooked, remove in a sieve for about 15 mins, then remove any extra water and reserve.

For previously frozen spinach, completely squeeze out excess liquid.

Preheat the olive oil in a frying pan over a medium heat and saute the chopped onion and garlic until softened, about a few minutes. Remove from the flame.

Put the cooked spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine well until combined. If the dough looks too loose, mix in some extra breading.

By hand, form the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an egg, and set them on a plate lined with baking paper. Seal and cool for at least one hour.

In a large frying pan over medium flame, preheat olive oil to a amount of about 1 centimeter. Cook the fritters a few at a time for two to three minutes each side, rotating so they are golden brown everywhere, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their golden crust and moist center, these patties are not only flavorful but also a extremely healthy snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a pan and cover with ample cold water. Boil over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to keep the pulses immersed if needed.

Add the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul completely and reserve in a bowl.

Warm a portion of the