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Keftedes me Prassa

Bite-sized pan-fried croquettes, often referred to as keftedes, are a cherished delicacy in Sephardic cooking. These wonderful leek patties offer a tasty blend of savory beef with the delicate, mildly sweet essence of fresh leeks, making them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Clean the fresh leeks properly and remove the root ends and most of the green tops. Slice lengthwise longways then into half-inch pieces. Place in a large skillet and cover with water, then heat over a medium heat for about 20 mins or until tender.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and season generously with pepper and salt. Mix well using your hands then form a several spoonfuls into a croquette, flattening a bit. Put on a tray and repeat for the balance of the preparation.

Preheat olive oil in a pan to a depth of about 2cm over a medium flame. When the oil is hot, fry the patties in batches until crispy on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Take out the ready croquettes to a dish topped with absorbent paper and allow to rest.

Offer with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a genuine delight. The golden outside gives way to a smooth center. The spinach imparts a bright, somewhat earthy flavor, while the grated cheese provides a savory, savory creaminess. You can substitute the cheesy element with boiled, pureed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Olive oil for frying (or alternatively neutral oil)
• Fresh lemon, to accompany

For fresh spinach, clean it carefully, removing any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a bit of water over a medium heat. Once softened, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and put aside.

If using thawed frozen spinach, carefully press out extra water.

Warm the olive oil in a pan over a medium heat and saute the diced onion and garlic until softened, about a few minutes. Take off the stove.

Combine the prepared spinach, fried onion and garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Combine well until incorporated. If the mixture appears too loose, incorporate some more breading.

Using your hands, form the preparation into oval croquettes slightly larger than a nut but smaller than an large egg, and put them on a plate topped with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, preheat cooking oil to a level of about 1 centimeter. Fry the patties a handful for a couple of minutes each side, turning so they are golden completely, then put on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a highly healthy bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the brown lentils in a pot and cover with plenty of cold water. Cook over a medium flame for about twenty minutes or until partially softened, adding additional water to ensure the legumes covered if needed.

Add the burghul and continue cooking until tender. Remove the water from the mixture thoroughly and reserve in a bowl.

Heat 50% of the