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Keftedes me Prassa

Bite-sized fried patties, often referred to as keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These leek croquettes present a delicious combination of rich ground beef with the gentle, slightly sweet essence of fresh leeks, and they are truly irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Clean the leeks properly and cut away the base and the majority of the green tops. Chop into halves lengthways then into 1.5cm pieces. Transfer in a deep pan and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until tender.

Remove the water from the leeks and transfer in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor well with salt and pepper. Mix well using your fingers then form a couple of tablespoonfuls into a patty, shaping a bit. Place on a plate and continue for the rest of the preparation.

Heat cooking oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the heated oil is ready, brown the croquettes in small groups until golden brown on all sides. (Do not fill the pan as this reduces the heat of the oil.) Take out the cooked croquettes to a plate covered with paper towel and permit to drain.

Present with fresh lemon.

Spinach Patties

These amazing cheesy spinach fritters are a real treat. The crispy outside opens up to a smooth interior. The leafy spinach brings a bright, moderately green taste, while the cheese provides a deep, umami smoothness. Feel free to swap the cheese with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Oil for frying (or neutral oil)
• Fresh lemon, to accompany

For raw spinach, wash it thoroughly, discarding any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a small amount water over a medium flame. Once cooked, remove in a strainer for about 15 minutes, then remove any excess liquid and put aside.

For defrosted spinach, completely press out unwanted moisture.

Preheat the cooking oil in a skillet over a medium flame and saute the diced onion and garlic cloves until translucent, about four minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until blended. If the dough seems too loose, mix in some more breadcrumbs.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut but less bulky than an large egg, and place them on a baking sheet covered with baking paper. Cover and chill for at least one hour.

In a large frying pan over medium heat, heat oil to a depth of about half an inch. Brown the fritters a small batch for 2–3 minutes on both sides, flipping so they are golden brown completely, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully healthy bite or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to accompany

Add the lentils in a pan and fill with enough fresh water. Boil over a medium heat for about 20 minutes or until almost cooked, including more water to maintain the pulses immersed if needed.

Add the cracked wheat and proceed cooking until softened. Remove the water from the mixture thoroughly and put aside in a container.

Preheat half of the