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Keftedes me Prassa

Small fried fritters, typically known as keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a flavorful fusion of rich ground beef with the gentle, sweetly mild flavour of tender leeks, and they are absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and trim off the roots and the bulk of the dark green parts. Slice in half lengthways then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with fresh water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the softened leeks and put in a big bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season generously with pepper and salt. Stir thoroughly using your hands then form a couple of tablespoonfuls into a croquette, flattening a bit. Put on a tray and repeat for the rest of the mixture.

Preheat cooking oil in a pan to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the patties in small groups until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Take out the finished patties to a dish topped with kitchen paper and let to rest.

Offer with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a real delight. The crunchy crust reveals a soft filling. The leafy spinach imparts a bright, slightly earthy note, while the grated cheese gives a rich, flavorful creaminess. It's possible to replace the cheesy element with cooked, crushed potato if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

If using raw spinach, rinse it well, discarding any hard stems, and cut into it into sizable portions. Transfer in a large saucepan with a little hot water over a medium heat. Once cooked, remove in a strainer for about a quarter hour, then press out any extra water and set aside.

If using thawed frozen spinach, carefully press out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until blended. If the mixture seems too soft, add some extra crumbs.

Using your hands, form the preparation into elongated patties somewhat larger than a walnut but more compact than an egg, and put them on a tray lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm olive oil to a level of about 1cm. Cook the patties a few at a time for a couple of minutes per side, flipping so they are golden everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these fritters are not only delicious but also a highly nutritious bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Put the lentils in a pan and fill with enough fresh water. Boil over a medium flame for about twenty minutes or until almost cooked, adding extra liquid to ensure the legumes covered if necessary.

Stir in the burghul and keep cooking until softened. Strain the lentils and burghul well and reserve in a container.

Heat half of the