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Keftedes me Prassa

Small fried patties, typically known as keftedes, stand as a treasured signature dish in Sephardic Jewish cooking. These leek croquettes deliver a delicious blend of savory minced beef with the gentle, mildly sweet taste of fresh leeks, rendering them truly irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to accompany

Thoroughly wash the leeks carefully and remove the roots and the majority of the green tops. Chop lengthwise along the length then into half-inch slices. Transfer in a deep pan and submerge with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and flavor well with salt and pepper. Stir thoroughly using your palms then mold a couple of tablespoonfuls into a patty, pressing a little. Put on a platter and continue for the balance of the preparation.

Preheat oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is sizzling, fry the fritters in small groups until golden on both sides. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Transfer the ready patties to a plate topped with paper towel and permit to rest.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese croquettes are a real pleasure. The golden exterior opens up to a creamy center. The leafy spinach imparts a bright, moderately earthy taste, while the grated cheese provides a deep, savory richness. It's possible to replace the cheese with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Oil for frying (or neutral oil)
• Lemon slices, to accompany

If using leafy greens, clean it well, removing any hard stems, and cut into it into big pieces. Place in a deep pan with a small amount water over a medium heat. Once cooked, drain in a colander for about 15 mins, then remove any extra water and set aside.

When working with thawed frozen spinach, carefully remove unwanted moisture.

Preheat the cooking oil in a pan over a moderate heat and fry the chopped onion and garlic until softened, about 4 minutes. Remove from the heat.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, ricotta, grated nutmeg, paprika, breading and eggs in a big mixing bowl and season with seasoning. Combine completely until blended. If the preparation looks too loose, add some extra breading.

Using your hands, mold the dough into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and place them on a tray topped with wax paper. Seal and cool for at least one hour.

In a large frying pan over moderate heat, heat oil to a amount of about half an inch. Fry the croquettes a few at a time for 2–3 minutes each side, flipping so they are golden all over, then place on paper towel.

Present with lemon wedges.

Lentil Patties

With their crispy exterior and moist center, these croquettes are not only tasty but also a extremely nutritious snack or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a pan and cover with plenty of water. Cook over a moderate heat for about twenty minutes or until nearly done, including additional water to maintain the legumes immersed if needed.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul completely and put aside in a bowl.

Preheat 50% of the