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Keftedes me Prassa

Bite-sized crispy patties, typically referred to as keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These leek croquettes present a tasty blend of hearty minced beef with the subtle, sweetly mild essence of fresh leeks, rendering them absolutely addictive.

Makes 12

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

Clean the green leeks properly and cut away the root ends and the bulk of the green tops. Slice in half along the length then into 1.5cm slices. Put in a deep frying pan and fill with cold water, then cook over a medium flame for about 20 mins or until cooked through.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and spice and spice well with pepper and salt. Mix completely using your palms then form a few scoops into a croquette, shaping a little. Set on a platter and proceed for the balance of the preparation.

Heat cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the olive oil is hot, fry the fritters in batches until golden on both sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the cooking oil.) Transfer the ready patties to a plate topped with kitchen paper and permit to cool.

Serve with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a true treat. The crunchy outside gives way to a soft center. The leafy spinach adds a vibrant, slightly natural note, while the grated cheese gives a rich, umami creaminess. You can substitute the cheesy element with boiled, mashed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using leafy greens, wash it carefully, removing any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a bit of liquid over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then remove any extra water and put aside.

If using defrosted spinach, thoroughly press out excess liquid.

Preheat the olive oil in a frying pan over a moderate heat and cook the onion and garlic until tender, about four minutes. Turn off the flame.

Put the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a container and spice with seasoning. Combine completely until combined. If the dough appears too soft, add some additional crumbs.

With your fingers, shape the preparation into oval shapes slightly larger than a walnut shell but more compact than an chicken egg, and set them on a tray topped with wax paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium flame, preheat oil to a amount of about 1 centimeter. Fry the patties a few at a time for 2–3 minutes on both sides, turning so they are golden completely, then place on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these patties are not only tasty but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to garnish

Place the lentils in a saucepan and cover with enough water. Cook over a moderate heat for about 20 mins or until almost cooked, including more water to ensure the pulses covered if needed.

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

Heat 50% of the