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Keftedes me Prassa

Petite fried patties, often called keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek croquettes present a delicious combination of rich ground beef with the gentle, mildly sweet flavour of tender leeks, making them absolutely addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the green leeks carefully and remove the root ends and the bulk of the green stalk. Chop in half lengthways then into half-inch slices. Place in a deep pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and spice generously with pepper and salt. Mix completely using your hands then form a couple of scoops into a croquette, shaping a slightly. Put on a plate and proceed for the balance of the mixture.

Heat cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is hot, brown the fritters in small groups until golden on each side. (Avoid overcrowding the pan as this lowers the heat of the cooking oil.) Take out the ready fritters to a tray covered with absorbent paper and let to rest.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach fritters are a genuine delight. The golden outside gives way to a smooth interior. The fresh spinach brings a vibrant, slightly natural flavor, while the cheese gives a savory, savory smoothness. You can substitute the cheese with cooked, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

For fresh spinach, wash it well, removing any tough stems, and roughly chop it into sizable portions. Transfer in a big pot with a small amount water over a moderate heat. Once wilted, drain in a strainer for about a quarter hour, then remove any excess liquid and reserve.

When working with previously frozen spinach, completely squeeze out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and saute the chopped onion and garlic until translucent, about 4 minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and garlic, kefalotyri, ricotta, grated nutmeg, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine well until blended. If the dough seems too loose, add some extra breading.

With your fingers, mold the dough into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and set them on a tray covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, warm oil to a depth of about half an inch. Fry the croquettes a small batch for a couple of minutes on both sides, rotating so they are golden brown everywhere, then place on kitchen roll.

Present with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these croquettes are not only flavorful but also a wonderfully wholesome snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a pan and fill with enough water. Boil over a medium flame for about twenty minutes or until partially softened, including more water to keep the lentils covered if necessary.

Mix in the burghul and continue cooking until softened. Drain the ingredients thoroughly and reserve in a container.

Heat 50% of the