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Keftedes me Prassa

Small fried patties, often known as keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes deliver a delicious fusion of rich minced beef with the subtle, mildly sweet essence of tender leeks, and they are absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks properly and remove the base and most of the green stalk. Chop into halves lengthways then into 1.5cm slices. Transfer in a deep pan and cover with water, then simmer over a moderate heat for about 20 minutes or until tender.

Drain the leeks and put in a mixing bowl with the beef, eggs, crumbs, dill, parsley and sweet paprika and spice well with pepper and salt. Combine well using your fingers then form a several scoops into a patty, shaping a slightly. Set on a plate and repeat for the rest of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, fry the fritters in batches until crispy on each side. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Take out the finished fritters to a plate topped with kitchen paper and let to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a genuine pleasure. The crunchy exterior gives way to a creamy center. The spinach brings a bright, slightly natural flavor, while the dairy offers a deep, umami richness. You can substitute the cheesy element with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to accompany

If using raw spinach, wash it well, getting rid of any stalks, and cut into it into sizable portions. Place in a big pot with a little hot water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, completely press out excess liquid.

Preheat the olive oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until tender, about a few minutes. Take off the heat.

Put the wilted spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Combine thoroughly until incorporated. If the mixture looks too wet, add some additional breadcrumbs.

Using your hands, mold the preparation into oval croquettes slightly larger than a walnut shell but smaller than an egg, and set them on a plate lined with wax paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium flame, preheat oil to a depth of about half an inch. Cook the fritters a handful for 2–3 minutes each side, turning so they are crispy completely, then put on paper towel.

Present with lemon wedges.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only tasty but also a wonderfully healthy bite or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a pan and cover with enough fresh water. Simmer over a medium heat for about twenty minutes or until partially softened, adding additional water to keep the pulses covered if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients well and reserve in a bowl.

Warm half of the