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Keftedes me Prassa

Petite fried patties, typically referred to as keftedes, represent a cherished speciality in Sephardic Jewish cuisine. These particular leek patties offer a delicious blend of hearty minced beef with the subtle, slightly sweet flavour of tender leeks, and they are absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks carefully and cut away the roots and the bulk of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and cover with cold water, then cook over a moderate heat for about 20 mins or until softened.

Strain the cooked leeks and transfer in a mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and spice and flavor generously with seasoning. Stir completely using your fingers then form a few scoops into a patty, flattening a little. Set on a plate and repeat for the remaining of the mixture.

Warm cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is ready, brown the croquettes in batches until crispy on each side. (Do not fill the frying pan as this drops the oil temperature of the oil.) Remove the finished patties to a dish topped with absorbent paper and let to rest.

Present with lemon slices.

Spinach Patties

These amazing cheesy spinach patties are a genuine delight. The golden outside gives way to a creamy center. The spinach imparts a fresh, slightly natural note, while the grated cheese offers a savory, flavorful smoothness. You can substitute the cheesy element with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to accompany

If using raw spinach, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a deep pan with a small amount liquid over a moderate heat. Once wilted, remove in a strainer for about 15 mins, then press out any remaining moisture and reserve.

When working with thawed frozen spinach, carefully squeeze out extra water.

Warm the cooking oil in a frying pan over a moderate heat and saute the onion and garlic cloves until softened, about 4 minutes. Take off the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a container and spice with seasoning. Stir well until blended. If the dough appears too wet, add some extra crumbs.

With your fingers, form the mixture into oval shapes slightly larger than a walnut shell but less bulky than an egg, and place them on a tray covered with baking paper. Seal and cool for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a depth of about 1 centimeter. Brown the patties a handful for 2–3 minutes on both sides, flipping so they are golden everywhere, then place on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and moist center, these fritters are not only tasty but also a extremely nutritious snack or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Put the lentils in a saucepan and submerge with enough fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, adding more water to maintain the lentils submerged if required.

Mix in the bulgur wheat and keep cooking until tender. Drain the lentils and burghul completely and reserve in a container.

Preheat half of the