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Keftedes me Prassa

Petite fried patties, typically known as keftedes, stand as a treasured speciality in Sephardic Jewish culinary traditions. These wonderful leek patties offer a flavorful fusion of savory ground beef with the delicate, sweetly mild essence of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Clean the leeks carefully and cut away the roots and the bulk of the green tops. Slice into halves lengthways then into 1.5cm pieces. Place in a deep pan and submerge with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Drain the softened leeks and place in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and season generously with salt and pepper. Mix thoroughly using your palms then mold a several scoops into a ball, pressing a little. Set on a platter and continue for the remaining of the ingredients.

Heat olive oil in a pan to a level of about 2cm over a medium heat. When the heated oil is ready, brown the fritters in small batches until golden on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Remove the ready fritters to a plate topped with paper towel and permit to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach fritters are a genuine treat. The golden outside opens up to a smooth interior. The leafy spinach brings a fresh, somewhat natural taste, while the grated cheese provides a deep, savory smoothness. Feel free to swap the dairy cheese with boiled, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

For fresh spinach, wash it carefully, removing any stalks, and cut into it into large chunks. Transfer in a deep pan with a bit of water over a medium flame. Once cooked, strain in a colander for about 15 mins, then press out any excess liquid and reserve.

When working with previously frozen spinach, carefully press out extra water.

Preheat the olive oil in a pan over a medium heat and fry the diced onion and minced garlic until softened, about 4 minutes. Take off the stove.

Place the wilted spinach, cooked onion and garlic, kefalotyri, ricotta, spice, red spice, breading and beaten eggs in a container and flavor with pepper and salt. Combine well until blended. If the dough seems too loose, add some extra breading.

With your fingers, form the preparation into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and put them on a plate covered with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat cooking oil to a amount of about half an inch. Brown the croquettes a handful for two to three minutes each side, flipping so they are golden all over, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these fritters are not only tasty but also a extremely healthy appetizer or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a pot and fill with plenty of cold water. Cook over a medium flame for about 20 minutes or until nearly done, including more water to keep the legumes submerged if necessary.

Mix in the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Preheat half of the