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Keftedes me Prassa

Bite-sized crispy croquettes, often called keftedes, are a treasured speciality in Sephardic cooking. These wonderful leek patties present a flavorful combination of savory ground beef with the subtle, mildly sweet flavour of leeks, rendering them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to serve

Clean the fresh leeks well and trim off the base and the bulk of the dark green parts. Chop in half longways then into 1.5-centimeter pieces. Put in a deep pan and fill with water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and paprika and season liberally with seasoning. Mix thoroughly using your fingers then mold a few tablespoonfuls into a croquette, pressing a slightly. Put on a plate and repeat for the balance of the mixture.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, brown the fritters in small groups until crispy on both sides. (Do not fill the skillet as this drops the oil temperature of the cooking oil.) Remove the cooked fritters to a plate topped with absorbent paper and permit to cool.

Present with fresh lemon.

Spinach Patties

These delightful cheesy spinach patties are a genuine delight. The crispy crust reveals a smooth interior. The fresh spinach brings a vibrant, somewhat green flavor, while the dairy offers a savory, umami smoothness. It's possible to replace the dairy cheese with steamed, crushed potato if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or neutral oil)
• Fresh lemon, to accompany

For leafy greens, wash it thoroughly, getting rid of any stalks, and cut into it into big pieces. Transfer in a large saucepan with a small amount water over a medium flame. Once softened, drain in a strainer for about 15 minutes, then press out any excess liquid and reserve.

If using thawed frozen spinach, carefully remove unwanted moisture.

Preheat the cooking oil in a skillet over a medium flame and cook the onion and garlic until tender, about a few minutes. Turn off the heat.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine thoroughly until blended. If the preparation looks too loose, mix in some extra breading.

Using your hands, shape the preparation into elongated patties slightly larger than a walnut but less bulky than an chicken egg, and place them on a tray lined with wax paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, warm olive oil to a amount of about 1cm. Cook the fritters a handful for two to three minutes on both sides, turning so they are golden everywhere, then put on paper towel.

Serve with lemon slices.

Lentil Patties

Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a wonderfully nutritious snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the dry lentils in a saucepan and fill with ample cold water. Simmer over a medium flame for about twenty minutes or until partially softened, adding extra liquid to ensure the pulses submerged if necessary.

Stir in the cracked wheat and keep cooking until fully cooked. Drain the ingredients well and reserve in a bowl.

Preheat half of the