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Keftedes me Prassa

Petite pan-fried patties, often referred to as keftedes, represent a beloved speciality in Sephardic cooking. These particular leek croquettes present a flavorful combination of hearty minced beef with the gentle, slightly sweet essence of leeks, and they are absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks well and trim off the roots and the majority of the green stalk. Slice lengthwise lengthways then into half-inch rounds. Place in a large skillet and fill with cold water, then cook over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and place in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and sweet paprika and spice well with salt and pepper. Combine thoroughly using your hands then mold a few spoonfuls into a ball, flattening a slightly. Set on a tray and continue for the remaining of the ingredients.

Warm olive oil in a skillet to a depth of about ¾ inch over a moderate heat. When the olive oil is hot, cook the fritters in batches until golden on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Transfer the finished fritters to a tray lined with paper towel and permit to rest.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true pleasure. The crunchy exterior reveals a creamy interior. The leafy spinach adds a bright, somewhat natural flavor, while the grated cheese provides a deep, flavorful creaminess. Feel free to swap the dairy cheese with steamed, crushed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

When using fresh spinach, clean it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Place in a large saucepan with a little liquid over a medium heat. Once softened, strain in a colander for about a quarter hour, then remove any extra water and reserve.

If using defrosted spinach, completely squeeze out unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and fry the diced onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Place the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a large bowl and spice with seasoning. Mix well until combined. If the dough looks too soft, incorporate some additional breading.

By hand, mold the mixture into elongated patties somewhat larger than a nut but more compact than an large egg, and place them on a baking sheet lined with baking paper. Cover and cool for at least 60 minutes.

In a wide pan over medium heat, heat oil to a depth of about 1 centimeter. Fry the patties a small batch for a couple of minutes per side, rotating so they are golden brown everywhere, then place on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a extremely wholesome bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a saucepan and cover with ample fresh water. Cook over a medium flame for about 20 mins or until almost cooked, including more water to maintain the pulses submerged if necessary.

Stir in the cracked wheat and proceed cooking until tender. Drain the mixture completely and set aside in a bowl.

Preheat half of the