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Keftedes me Prassa

Petite pan-fried patties, commonly known as keftedes, represent a cherished signature dish in Sephardic Jewish culinary traditions. These leek croquettes offer a tasty fusion of hearty beef with the gentle, sweetly mild flavour of tender leeks, making them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the leeks properly and cut away the root ends and the bulk of the green tops. Slice in half lengthways then into half-inch slices. Place in a deep pan and submerge with cold water, then cook over a moderate heat for about twenty minutes or until tender.

Strain the leeks and put in a mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and season generously with seasoning. Combine completely using your palms then shape a few tablespoonfuls into a ball, pressing a bit. Set on a plate and repeat for the remaining of the mixture.

Warm oil in a pan to a level of about 2 centimeters over a medium flame. When the olive oil is hot, fry the croquettes in small batches until golden brown on all sides. (Do not fill the skillet as this drops the heat of the cooking oil.) Remove the cooked patties to a dish topped with kitchen paper and let to cool.

Offer with lemon wedges.

Spinach Patties

These amazing cheesy spinach patties are a genuine treat. The crispy outside gives way to a smooth center. The leafy spinach brings a bright, slightly green taste, while the cheese gives a deep, flavorful creaminess. Feel free to swap the cheesy element with cooked, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

When using fresh spinach, rinse it carefully, discarding any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount water over a moderate heat. Once softened, drain in a colander for about 15 mins, then remove any excess liquid and set aside.

For defrosted spinach, completely squeeze out unwanted moisture.

Warm the olive oil in a skillet over a medium heat and saute the diced onion and garlic cloves until translucent, about 4 minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breading and eggs in a large bowl and spice with pepper and salt. Stir thoroughly until blended. If the mixture appears too soft, mix in some extra breadcrumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a tray covered with baking paper. Cover and cool for at least 1 hour.

In a wide pan over moderate heat, heat oil to a level of about 1cm. Cook the patties a small batch for two to three minutes each side, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a highly healthy appetizer or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to serve

Place the lentils in a pot and cover with ample fresh water. Cook over a medium flame for about 20 mins or until partially softened, pouring more water to keep the legumes covered if needed.

Mix in the bulgur wheat and continue cooking until softened. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Preheat half of the