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Keftedes me Prassa

Bite-sized pan-fried fritters, often called keftedes, represent a beloved delicacy in Sephardic cuisine. These leek croquettes present a tasty fusion of savory beef with the subtle, slightly sweet essence of tender leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks properly and trim off the base and most of the dark green parts. Chop lengthwise lengthways then into 1.5cm slices. Put in a large skillet and cover with water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Stir completely using your hands then shape a several spoonfuls into a patty, shaping a slightly. Place on a tray and repeat for the remaining of the ingredients.

Warm oil in a frying pan to a level of about ¾ inch over a medium flame. When the oil is ready, cook the croquettes in small batches until golden brown on both sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the cooked fritters to a plate topped with kitchen paper and allow to rest.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a true delight. The golden exterior opens up to a smooth center. The leafy spinach imparts a bright, moderately earthy flavor, while the dairy provides a savory, umami creaminess. It's possible to replace the dairy cheese with steamed, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Olive oil for frying (or vegetable oil)
• Lemon wedges, to garnish

For leafy greens, rinse it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Put in a deep pan with a little water over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then press out any remaining moisture and set aside.

For previously frozen spinach, thoroughly remove unwanted moisture.

Warm the olive oil in a frying pan over a medium flame and fry the chopped onion and garlic until softened, about four minutes. Take off the flame.

Combine the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine well until blended. If the preparation appears too loose, incorporate some extra breadcrumbs.

By hand, mold the dough into oval croquettes a bit bigger than a nut but more compact than an large egg, and set them on a plate topped with parchment paper. Wrap and cool for at least one hour.

In a big skillet over medium heat, heat cooking oil to a level of about 1cm. Cook the patties a small batch for a couple of minutes per side, turning so they are golden brown everywhere, then transfer on paper towel.

Serve with lemon wedges.

Lentil Patties

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

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to accompany

Add the brown lentils in a pot and cover with enough water. Cook over a medium heat for about 20 minutes or until partially softened, including extra liquid to keep the legumes submerged if necessary.

Stir in the burghul and proceed cooking until softened. Remove the water from the ingredients completely and set aside in a mixing bowl.

Heat a portion of the