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Keftedes me Prassa

Petite pan-fried patties, often referred to as keftedes, represent a cherished speciality in Sephardic Jewish cuisine. These leek croquettes deliver a flavorful blend of hearty beef with the subtle, sweetly mild flavour of tender leeks, rendering them utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Clean the leeks well and remove the base and the majority of the green tops. Chop in half longways then into 1.5cm pieces. Transfer in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Remove the water from the leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and season well with pepper and salt. Stir well using your hands then form a several spoonfuls into a croquette, pressing a little. Put on a tray and proceed for the balance of the ingredients.

Warm olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is hot, fry the fritters in batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the oil temperature of the cooking oil.) Take out the ready fritters to a plate lined with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Patties

These delightful spinach with cheese fritters are a real pleasure. The crispy outside gives way to a creamy filling. The leafy spinach adds a bright, somewhat green flavor, while the dairy offers a deep, umami smoothness. You can substitute the cheesy element with steamed, crushed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

For fresh spinach, rinse it carefully, discarding any hard stems, and cut into it into sizable portions. Place in a deep pan with a little hot water over a medium heat. Once softened, strain in a strainer for about 15 minutes, then remove any remaining moisture and set aside.

When working with previously frozen spinach, completely remove unwanted moisture.

Preheat the oil in a skillet over a moderate heat and fry the onion and minced garlic until tender, about a few minutes. Turn off the stove.

Combine the cooked spinach, cooked onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Stir thoroughly until combined. If the dough looks too loose, add some extra breading.

With your fingers, shape the preparation into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and place them on a plate topped with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a level of about half an inch. Cook the croquettes a handful for 2–3 minutes per side, turning so they are crispy completely, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these patties are not only flavorful but also a highly healthy bite or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to accompany

Add the dry lentils in a pot and submerge with plenty of water. Simmer over a moderate heat for about 20 minutes or until partially softened, adding more water to ensure the legumes submerged if required.

Add the cracked wheat and continue cooking until fully cooked. Strain the ingredients well and put aside in a bowl.

Preheat a portion of the