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Keftedes me Prassa

Small fried patties, commonly known as keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These leek patties deliver a delicious combination of rich minced beef with the gentle, sweetly mild essence of leeks, rendering them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Clean the green leeks carefully and trim off the roots and the majority of the dark green parts. Slice into halves lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and place in a large mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and spice and spice liberally with pepper and salt. Mix completely using your fingers then shape a few spoonfuls into a ball, shaping a bit. Put on a platter and repeat for the remaining of the ingredients.

Preheat olive oil in a pan to a level of about 2cm over a medium heat. When the olive oil is sizzling, cook the patties in small groups until crispy on both sides. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Transfer the finished croquettes to a dish topped with kitchen paper and allow to rest.

Serve with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a true treat. The crispy exterior reveals a creamy interior. The fresh spinach brings a vibrant, somewhat natural flavor, while the dairy provides a savory, savory smoothness. It's possible to replace the cheesy element with steamed, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Oil for frying (or alternatively neutral oil)
• Lemon wedges, to serve

If using fresh spinach, rinse it well, discarding any stalks, and roughly chop it into large chunks. Put in a large saucepan with a little hot water over a medium flame. Once softened, strain in a sieve for about a quarter hour, then press out any remaining moisture and set aside.

When working with thawed frozen spinach, completely squeeze out extra water.

Heat the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, red spice, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir thoroughly until blended. If the dough looks too wet, incorporate some extra breadcrumbs.

Using your hands, mold the dough into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet lined with wax paper. Seal and cool for at least one hour.

In a big skillet over medium heat, preheat cooking oil to a depth of about 1 centimeter. Brown the patties a small batch for a couple of minutes on both sides, rotating so they are golden everywhere, then transfer on paper towel.

Offer with lemon slices.

Lentil Patties

Boasting a golden crust and moist center, these fritters are not only tasty but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Put the brown lentils in a saucepan and submerge with enough water. Simmer over a medium heat for about 20 minutes or until nearly done, including additional water to maintain the pulses submerged if needed.

Stir in the burghul and proceed cooking until tender. Remove the water from the lentils and burghul completely and set aside in a bowl.

Warm a portion of the