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Keftedes me Prassa

Bite-sized pan-fried patties, often called keftedes, stand as a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek fritters offer a delicious fusion of hearty ground beef with the gentle, slightly sweet taste of fresh leeks, rendering them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Clean the fresh leeks carefully and remove the base and the bulk of the dark green parts. Slice in half lengthways then into 1.5-centimeter pieces. Transfer in a deep pan and fill with cold water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and season liberally with salt and pepper. Stir thoroughly using your palms then shape a several spoonfuls into a ball, flattening a slightly. Set on a tray and continue for the balance of the mixture.

Heat cooking oil in a pan to a depth of about 2cm over a medium flame. When the oil is ready, brown the croquettes in small groups until golden brown on all sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Take out the ready fritters to a tray covered with absorbent paper and let to rest.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a genuine delight. The golden crust gives way to a soft interior. The spinach imparts a vibrant, moderately natural taste, while the cheese gives a savory, savory richness. You can substitute the cheese with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Fresh lemon, to serve

If using raw spinach, rinse it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Put in a large saucepan with a small amount liquid over a medium flame. Once softened, strain in a colander for about 15 minutes, then remove any extra water and put aside.

For defrosted spinach, carefully press out excess liquid.

Preheat the olive oil in a skillet over a medium flame and cook the diced onion and minced garlic until tender, about four minutes. Take off the stove.

Place the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Mix well until incorporated. If the mixture appears too soft, incorporate some more breadcrumbs.

With your fingers, form the dough into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and put them on a tray covered with baking paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, warm oil to a depth of about half an inch. Fry the patties a few at a time for a couple of minutes per side, flipping so they are golden everywhere, then place on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these patties are not only flavorful but also a extremely healthy bite or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a saucepan and fill with enough water. Boil over a moderate heat for about 20 minutes or until almost cooked, including more water to maintain the lentils immersed if required.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Preheat 50% of the