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Keftedes me Prassa

Bite-sized pan-fried patties, commonly known as keftedes, stand as a cherished delicacy in Sephardic cooking. These wonderful leek patties deliver a tasty fusion of rich ground beef with the subtle, mildly sweet essence of tender leeks, rendering them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to serve

Wash the green leeks well and remove the root ends and the majority of the dark green parts. Slice into halves lengthways then into 1.5-centimeter slices. Transfer in a large skillet and fill with fresh water, then cook over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, dill, chopped parsley and paprika and flavor liberally with salt and pepper. Mix thoroughly using your hands then shape a few scoops into a patty, flattening a slightly. Set on a plate and continue for the remaining of the preparation.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the patties in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Remove the finished croquettes to a plate covered with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These delightful spinach and cheese fritters are a genuine pleasure. The golden outside reveals a soft filling. The leafy spinach imparts a bright, somewhat green note, while the dairy offers a deep, umami richness. It's possible to replace the cheese with cooked, pureed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

If using leafy greens, clean it carefully, removing any tough stems, and cut into it into sizable portions. Place in a big pot with a little hot water over a medium flame. Once wilted, remove in a colander for about 15 minutes, then remove any extra water and put aside.

For thawed frozen spinach, thoroughly squeeze out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and saute the chopped onion and minced garlic until softened, about a few minutes. Turn off the heat.

Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Mix well until incorporated. If the preparation looks too wet, mix in some additional crumbs.

By hand, form the dough into elongated patties slightly larger than a walnut shell but smaller than an egg, and put them on a plate covered with parchment paper. Wrap and chill for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a level of about 1cm. Cook the patties a handful for 2–3 minutes per side, rotating so they are golden everywhere, then transfer on paper towel.

Offer with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these croquettes are not only tasty but also a highly wholesome bite or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Put the dry lentils in a saucepan and cover with enough water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring more water to keep the lentils submerged if necessary.

Add the bulgur wheat and keep cooking until tender. Drain the ingredients completely and reserve in a bowl.

Heat 50% of the