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Keftedes me Prassa

Petite fried patties, typically referred to as keftedes, are a cherished speciality in Sephardic culinary traditions. These leek patties deliver a tasty fusion of rich minced beef with the delicate, slightly sweet flavour of tender leeks, rendering them truly irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Clean the green leeks well and trim off the base and most of the green tops. Chop lengthwise longways then into 1.5cm pieces. Put in a large skillet and cover with fresh water, then heat over a medium heat for about 20 mins or until softened.

Strain the softened leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and spice and spice liberally with salt and pepper. Combine completely using your fingers then form a several spoonfuls into a patty, shaping a slightly. Put on a plate and proceed for the rest of the preparation.

Preheat olive oil in a pan to a amount of about 2cm over a moderate heat. When the oil is ready, fry the croquettes in small groups until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Transfer the finished patties to a dish topped with paper towel and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese patties are a genuine treat. The crunchy outside opens up to a creamy center. The spinach adds a fresh, slightly green flavor, while the cheese offers a rich, umami richness. Feel free to swap the cheesy element with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

For raw spinach, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a bit of hot water over a medium flame. Once softened, drain in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

For defrosted spinach, carefully squeeze out extra water.

Preheat the olive oil in a skillet over a medium flame and cook the onion and garlic until translucent, about four minutes. Take off the flame.

Put the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until incorporated. If the mixture appears too loose, mix in some extra breading.

With your fingers, mold the dough into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and place them on a plate lined with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, heat oil to a depth of about 1 centimeter. Brown the croquettes a small batch for 2–3 minutes per side, rotating so they are golden brown all over, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only tasty but also a extremely nutritious bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to serve

Place the lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium heat for about 20 mins or until nearly done, pouring more water to maintain the legumes submerged if required.

Stir in the burghul and proceed cooking until softened. Strain the lentils and burghul well and set aside in a mixing bowl.

Preheat a portion of the