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Keftedes me Prassa

Petite fried patties, commonly referred to as keftedes, are a cherished signature dish in Sephardic culinary traditions. These wonderful leek fritters offer a delicious blend of hearty ground beef with the subtle, sweetly mild essence of fresh leeks, rendering them absolutely irresistible.

Makes 12

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

Thoroughly wash the green leeks carefully and cut away the base and the bulk of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter rounds. Put in a large skillet and fill with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and spice and season liberally with seasoning. Combine completely using your fingers then mold a couple of scoops into a patty, pressing a slightly. Put on a tray and repeat for the balance of the preparation.

Warm olive oil in a pan to a amount of about 2cm over a moderate heat. When the olive oil is hot, cook the croquettes in small batches until golden on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Transfer the ready croquettes to a dish topped with paper towel and let to rest.

Serve with lemon slices.

Spinach Patties

These delightful cheesy spinach croquettes are a genuine delight. The crispy crust opens up to a creamy filling. The fresh spinach brings a bright, slightly green note, while the grated cheese provides a rich, umami smoothness. You can substitute the cheese with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Oil for frying (or use sunflower oil)
• Fresh lemon, to garnish

If using leafy greens, wash it thoroughly, removing any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a small amount water over a medium flame. Once cooked, drain in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

If using defrosted spinach, carefully remove extra water.

Heat the oil in a pan over a medium flame and saute the onion and garlic until tender, about a few minutes. Remove from the heat.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, creamy cheese, spice, paprika, breading and beaten eggs in a container and season with seasoning. Mix completely until combined. If the preparation appears too soft, add some extra breading.

By hand, shape the dough into oval croquettes slightly larger than a nut but less bulky than an egg, and place them on a tray topped with wax paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, warm oil to a depth of about 1cm. Fry the patties a few at a time for a couple of minutes per side, flipping so they are golden brown everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their golden crust and moist center, these patties are not only flavorful but also a extremely wholesome bite or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a pan and submerge with ample cold water. Boil over a moderate heat for about twenty minutes or until partially softened, adding additional water to ensure the legumes covered if required.

Mix in the cracked wheat and keep cooking until tender. Drain the lentils and burghul completely and put aside in a mixing bowl.

Heat a portion of the