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Keftedes me Prassa

Petite fried fritters, typically known as keftedes, are a beloved speciality in Sephardic culinary traditions. These wonderful leek patties deliver a flavorful combination of rich minced beef with the gentle, sweetly mild essence of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and cut away the roots and the bulk of the green stalk. Slice in half longways then into half-inch rounds. Put in a large skillet and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and spice and spice well with salt and pepper. Combine completely using your palms then form a couple of scoops into a ball, flattening a little. Place on a platter and proceed for the balance of the mixture.

Heat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the oil is ready, brown the croquettes in small groups until golden on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Take out the ready patties to a dish covered with kitchen paper and allow to rest.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true pleasure. The crispy exterior opens up to a creamy filling. The leafy spinach brings a bright, somewhat green note, while the grated cheese offers a rich, savory richness. Feel free to swap the cheese with boiled, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon slices, to serve

For leafy greens, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Transfer in a large saucepan with a little liquid over a medium heat. Once softened, remove in a colander for about 15 mins, then remove any excess liquid and reserve.

For defrosted spinach, completely remove excess liquid.

Heat the oil in a frying pan over a moderate heat and saute the onion and minced garlic until tender, about four minutes. Remove from the flame.

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a large bowl and flavor with pepper and salt. Combine completely until incorporated. If the preparation appears too wet, add some more crumbs.

By hand, shape the dough into oval shapes somewhat larger than a walnut but smaller than an chicken egg, and place them on a plate covered with parchment paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1cm. Brown the croquettes a small batch for 2–3 minutes each side, flipping so they are golden all over, then place on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these croquettes are not only delicious but also a wonderfully healthy snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Place the lentils in a saucepan and submerge with enough water. Boil over a medium heat for about 20 mins or until partially softened, including more water to ensure the pulses submerged if necessary.

Stir in the burghul and continue cooking until fully cooked. Strain the mixture thoroughly and set aside in a mixing bowl.

Heat 50% of the