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Keftedes me Prassa

Bite-sized crispy patties, often called keftedes, are a cherished delicacy in Sephardic Jewish cooking. These wonderful leek croquettes present a delicious combination of hearty minced beef with the subtle, mildly sweet essence of leeks, and they are utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Clean the green leeks properly and remove the root ends and the bulk of the green tops. Slice into halves longways then into 1.5cm pieces. Place in a deep frying pan and fill with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, dill, parsley and sweet paprika and spice well with salt and pepper. Mix thoroughly using your fingers then form a couple of scoops into a patty, shaping a little. Put on a plate and continue for the remaining of the mixture.

Warm cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, brown the croquettes in batches until crispy on each side. (Do not fill the pan as this lowers the oil temperature of the oil.) Transfer the cooked croquettes to a plate topped with kitchen paper and let to rest.

Offer with fresh lemon.

Spinach Patties

These spinach with cheese patties are a real treat. The crispy outside gives way to a smooth filling. The spinach imparts a vibrant, somewhat earthy taste, while the cheese offers a deep, umami smoothness. Feel free to swap the cheese with boiled, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to accompany

When using leafy greens, wash it carefully, removing any hard stems, and roughly chop it into big pieces. Put in a large saucepan with a bit of hot water over a medium flame. Once softened, remove in a colander for about 15 minutes, then remove any extra water and set aside.

When working with thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the oil in a frying pan over a medium heat and fry the onion and minced garlic until tender, about four minutes. Turn off the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Stir completely until blended. If the preparation looks too wet, add some more breading.

By hand, form the preparation into oval croquettes somewhat larger than a nut but less bulky than an egg, and place them on a tray lined with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, warm oil to a amount of about half an inch. Fry the patties a handful for two to three minutes each side, flipping so they are crispy completely, then put on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these fritters are not only flavorful but also a highly healthy bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a pan and cover with plenty of cold water. Boil over a medium flame for about 20 minutes or until nearly done, pouring extra liquid to ensure the legumes covered if needed.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the mixture completely and reserve in a bowl.

Preheat 50% of the