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Keftedes me Prassa

Bite-sized fried patties, typically known as keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties deliver a flavorful fusion of hearty minced beef with the subtle, slightly sweet essence of leeks, making them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Clean the green leeks carefully and cut away the root ends and most of the green stalk. Chop into halves lengthways then into half-inch rounds. Put in a deep frying pan and submerge with cold water, then heat over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and spice and flavor well with seasoning. Mix thoroughly using your palms then shape a couple of scoops into a croquette, shaping a bit. Place on a plate and proceed for the balance of the mixture.

Heat cooking oil in a pan to a level of about 2cm over a moderate heat. When the oil is hot, fry the croquettes in batches until golden on both sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Remove the finished croquettes to a plate topped with absorbent paper and permit to drain.

Present with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a true treat. The golden crust opens up to a creamy interior. The leafy spinach brings a fresh, somewhat green taste, while the cheese offers a deep, flavorful creaminess. Feel free to swap the dairy cheese with boiled, crushed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

For leafy greens, wash it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount water over a medium heat. Once wilted, strain in a colander for about 15 minutes, then remove any extra water and reserve.

When working with thawed frozen spinach, thoroughly squeeze out excess liquid.

Heat the olive oil in a skillet over a moderate heat and fry the onion and garlic until translucent, about 4 minutes. Turn off the heat.

Put the wilted spinach, sauteed onion and softened garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Stir well until incorporated. If the preparation appears too loose, add some more crumbs.

By hand, form the preparation into elongated patties slightly larger than a walnut but smaller than an chicken egg, and place them on a tray topped with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, preheat cooking oil to a amount of about 1 centimeter. Fry the croquettes a handful for two to three minutes each side, rotating so they are crispy completely, then place on kitchen roll.

Serve with lemon slices.

Lentil Patties

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a wonderfully nutritious appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the dry lentils in a pan and fill with plenty of cold water. Cook over a medium heat for about twenty minutes or until nearly done, including extra liquid to ensure the lentils immersed if required.

Mix in the burghul and proceed cooking until softened. Remove the water from the mixture well and set aside in a container.

Heat a portion of the