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Keftedes me Prassa

Small crispy patties, typically called keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These particular leek croquettes offer a flavorful combination of hearty beef with the delicate, slightly sweet flavour of tender leeks, rendering them absolutely crave-worthy.

Makes 12

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

Wash the green leeks properly and cut away the root ends and the majority of the dark green parts. Chop into halves longways then into 1.5-centimeter slices. Place in a deep frying pan and cover with cold water, then cook over a medium heat for about 20 minutes or until softened.

Remove the water from the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, dill, parsley and spice and flavor well with pepper and salt. Combine well using your fingers then shape a couple of scoops into a croquette, pressing a bit. Set on a plate and proceed for the rest of the ingredients.

Preheat oil in a skillet to a depth of about 2cm over a medium flame. When the oil is ready, brown the croquettes in small batches until golden on each side. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Transfer the ready croquettes to a tray covered with paper towel and allow to rest.

Present with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a real pleasure. The golden exterior opens up to a smooth interior. The spinach imparts a vibrant, somewhat natural flavor, while the grated cheese gives a rich, flavorful richness. You can substitute the dairy cheese with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Oil for frying (or use vegetable oil)
• Lemon wedges, to accompany

For leafy greens, rinse it carefully, getting rid of any tough stems, and cut into it into large chunks. Put in a big pot with a bit of hot water over a medium flame. Once cooked, drain in a colander for about 15 minutes, then press out any excess liquid and put aside.

For defrosted spinach, completely remove extra water.

Preheat the oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the heat.

Combine the wilted spinach, cooked onion and garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breading and eggs in a container and spice with seasoning. Stir thoroughly until blended. If the dough looks too loose, mix in some more crumbs.

By hand, mold the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a tray lined with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium heat, heat oil to a level of about half an inch. Cook the patties a few at a time for 2–3 minutes per side, turning so they are golden brown all over, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully wholesome appetizer or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pan and submerge with enough cold water. Boil over a medium heat for about twenty minutes or until partially softened, adding more water to keep the lentils submerged if necessary.

Mix in the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Warm a portion of the