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Keftedes me Prassa

Petite crispy patties, typically referred to as keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These particular leek patties present a delicious combination of savory ground beef with the subtle, sweetly mild flavour of leeks, making them truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Wash the fresh leeks well and remove the base and the bulk of the green tops. Slice into halves longways then into 1.5cm rounds. Place in a deep frying pan and submerge with water, then cook over a medium flame for about 20 mins or until tender.

Remove the water from the leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and sweet paprika and spice generously with seasoning. Stir completely using your fingers then mold a few tablespoonfuls into a croquette, pressing a little. Place on a tray and proceed for the remaining of the ingredients.

Warm oil in a pan to a depth of about ¾ inch over a medium heat. When the olive oil is ready, cook the croquettes in small groups until crispy on all sides. (Avoid overcrowding the pan as this lowers the heat of the oil.) Transfer the cooked patties to a dish covered with kitchen paper and let to rest.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a true pleasure. The crunchy exterior opens up to a creamy filling. The fresh spinach brings a vibrant, slightly green note, while the cheese gives a deep, savory smoothness. It's possible to replace the cheese with steamed, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Oil for pan-frying (or vegetable oil)
• Lemon wedges, to serve

For raw spinach, rinse it well, discarding any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount liquid over a medium heat. Once wilted, strain in a sieve for about 15 mins, then press out any extra water and put aside.

For defrosted spinach, completely squeeze out unwanted moisture.

Heat the olive oil in a skillet over a moderate heat and cook the diced onion and minced garlic until tender, about a few minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with salt and pepper. Stir completely until combined. If the mixture seems too soft, add some additional crumbs.

By hand, shape the preparation into oval shapes slightly larger than a nut but smaller than an egg, and place them on a baking sheet lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over medium flame, warm olive oil to a level of about 1 centimeter. Fry the croquettes a few at a time for a couple of minutes on both sides, flipping so they are golden completely, then put on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only delicious but also a highly healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a pot and submerge with enough fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring more water to keep the legumes immersed if required.

Add the burghul and continue cooking until softened. Drain the mixture completely and put aside in a bowl.

Warm half of the