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Keftedes me Prassa

Bite-sized fried patties, commonly known as keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek fritters deliver a delicious combination of hearty ground beef with the gentle, mildly sweet taste of leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the green leeks well and cut away the base and the majority of the dark green parts. Slice lengthwise lengthways then into half-inch rounds. Put in a deep frying pan and submerge with water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and place in a big bowl with the minced beef, beaten eggs, crumbs, fresh dill, parsley and spice and spice generously with seasoning. Combine thoroughly using your palms then form a few tablespoonfuls into a croquette, shaping a slightly. Set on a plate and repeat for the remaining of the mixture.

Preheat olive oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the heated oil is ready, fry the croquettes in batches until golden on both sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Remove the cooked fritters to a plate lined with kitchen paper and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese patties are a real treat. The crunchy crust reveals a creamy filling. The spinach adds a fresh, moderately green taste, while the grated cheese gives a deep, flavorful creaminess. You can substitute the cheesy element with steamed, crushed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or neutral oil)
• Fresh lemon, to accompany

For fresh spinach, wash it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a bit of liquid over a medium heat. Once softened, drain in a colander for about 15 minutes, then press out any excess liquid and put aside.

For thawed frozen spinach, carefully press out excess liquid.

Warm the olive oil in a pan over a medium heat and fry the chopped onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Place the cooked spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Stir completely until incorporated. If the mixture seems too wet, mix in some more breadcrumbs.

By hand, shape the preparation into elongated patties slightly larger than a walnut but smaller than an chicken egg, and set them on a plate lined with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over medium heat, warm oil to a amount of about 1cm. Fry the fritters a small batch for 2–3 minutes each side, turning so they are golden brown completely, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only tasty but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to serve

Put the brown lentils in a pan and cover with enough fresh water. Cook over a medium flame for about twenty minutes or until partially softened, including more water to maintain the pulses submerged if required.

Stir in the cracked wheat and proceed cooking until tender. Strain the ingredients thoroughly and put aside in a bowl.

Warm 50% of the