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Keftedes me Prassa

Small crispy patties, typically called keftedes, represent a beloved speciality in Sephardic Jewish culinary traditions. These leek patties offer a flavorful combination of rich beef with the gentle, mildly sweet flavour of fresh leeks, rendering them truly addictive.

Yields 12

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

Thoroughly wash the green leeks properly and trim off the base and the majority of the green tops. Cut in half longways then into half-inch pieces. Put in a large skillet and fill with water, then simmer over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and season generously with seasoning. Stir thoroughly using your hands then mold a several spoonfuls into a ball, flattening a slightly. Set on a tray and continue for the balance of the mixture.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, brown the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the pan as this lowers the heat of the oil.) Take out the finished croquettes to a tray covered with kitchen paper and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a real pleasure. The golden crust gives way to a smooth interior. The leafy spinach brings a bright, slightly natural note, while the cheese offers a deep, savory smoothness. It's possible to replace the dairy cheese with boiled, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon slices, to accompany

If using fresh spinach, clean it well, removing any stalks, and coarsely chop it into large chunks. Place in a big pot with a small amount water over a moderate heat. Once cooked, remove in a colander for about 15 mins, then squeeze out any extra water and put aside.

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

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

Combine the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Mix thoroughly until blended. If the dough looks too soft, add some extra breadcrumbs.

Using your hands, mold the dough into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet topped with baking paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat cooking oil to a amount of about half an inch. Brown the croquettes a handful for two to three minutes per side, rotating so they are golden completely, then place on kitchen roll.

Present with fresh lemon.

Lentil Patties

With their crunchy outside and moist center, these patties are not only tasty but also a wonderfully healthy bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and cover with ample fresh water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring more water to ensure the lentils submerged if needed.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a container.

Warm 50% of the