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Keftedes me Prassa

Small fried patties, commonly referred to as keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These particular leek fritters present a delicious combination of hearty ground beef with the delicate, slightly sweet taste of leeks, making them utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to accompany

Thoroughly wash the leeks properly and cut away the roots and the majority of the dark green parts. Slice in half longways then into half-inch slices. Transfer in a deep frying pan and cover with cold water, then heat over a moderate heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Stir well using your palms then form a few spoonfuls into a ball, pressing a slightly. Put on a plate and proceed for the remaining of the ingredients.

Heat cooking oil in a frying pan to a level of about 2 centimeters over a medium flame. When the heated oil is ready, brown the fritters in batches until golden on each side. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Remove the ready patties to a plate lined with absorbent paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach patties are a real pleasure. The crunchy exterior opens up to a creamy center. The fresh spinach imparts a fresh, moderately natural flavor, while the dairy offers a rich, umami richness. Feel free to swap the cheesy element with cooked, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

If using raw spinach, wash it carefully, removing any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and reserve.

If using previously frozen spinach, carefully press out unwanted moisture.

Warm the oil in a skillet over a medium flame and cook the onion and minced garlic until tender, about four minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Mix completely until incorporated. If the dough appears too soft, mix in some additional crumbs.

With your fingers, shape the preparation into elongated patties slightly larger than a nut but less bulky than an chicken egg, and put them on a plate covered with parchment paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium heat, preheat cooking oil to a depth of about half an inch. Fry the fritters a few at a time for two to three minutes per side, flipping so they are crispy all over, then transfer on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only flavorful but also a highly nutritious appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a saucepan and fill with plenty of cold water. Cook over a moderate heat for about 20 minutes or until nearly done, adding additional water to maintain the legumes immersed if required.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the ingredients thoroughly and reserve in a mixing bowl.

Heat a portion of the