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Keftedes me Prassa

Bite-sized pan-fried fritters, often called keftedes, stand as a treasured delicacy in Sephardic cuisine. These particular leek fritters offer a delicious blend of rich ground beef with the delicate, sweetly mild taste of fresh leeks, making them truly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the leeks well and cut away the base and most of the dark green parts. Cut lengthwise longways then into 1.5cm rounds. Place in a deep frying pan and submerge with fresh water, then heat over a moderate heat for about 20 minutes or until tender.

Strain the cooked leeks and place in a big bowl with the ground beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice well with salt and pepper. Stir thoroughly using your fingers then form a couple of tablespoonfuls into a ball, pressing a little. Place on a plate and proceed for the remaining of the preparation.

Heat olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the croquettes in batches until crispy on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Remove the finished fritters to a dish topped with paper towel and permit to cool.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a true delight. The crispy crust opens up to a creamy interior. The spinach imparts a fresh, moderately natural taste, while the grated cheese provides a savory, savory richness. Feel free to swap the cheesy element with boiled, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using leafy greens, clean it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a deep pan with a small amount water over a medium flame. Once cooked, remove in a colander for about 15 mins, then press out any excess liquid and put aside.

When working with previously frozen spinach, thoroughly squeeze out extra water.

Preheat the olive oil in a skillet over a medium heat and cook the chopped onion and garlic until softened, about 4 minutes. Turn off the heat.

Put the cooked spinach, cooked onion and softened garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a container and flavor with salt and pepper. Mix completely until incorporated. If the mixture seems too soft, incorporate some extra breading.

Using your hands, mold the dough into oval shapes somewhat larger than a walnut but less bulky than an chicken egg, and place them on a baking sheet topped with baking paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat cooking oil to a level of about half an inch. Brown the patties a few at a time for 2–3 minutes each side, flipping so they are golden all over, then place on paper towel.

Present with fresh lemon.

Lentil Patties

With their golden crust and soft inside, these patties are not only delicious but also a wonderfully wholesome snack or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Place the dry lentils in a pot and submerge with enough fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring extra liquid to ensure the lentils submerged if required.

Add the bulgur wheat and proceed cooking until tender. Strain the ingredients thoroughly and set aside in a mixing bowl.

Warm 50% of the