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Keftedes me Prassa

Small pan-fried fritters, often referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These wonderful leek fritters present a flavorful combination of savory beef with the delicate, mildly sweet taste of fresh leeks, and they are truly irresistible.

Makes 12

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

Thoroughly wash the green leeks well and cut away the roots and the bulk of the dark green parts. Cut lengthwise longways then into half-inch pieces. Put in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until tender.

Drain the cooked leeks and transfer in a big bowl with the ground beef, eggs, crumbs, dill, parsley and spice and season well with salt and pepper. Stir completely using your palms then form a several tablespoonfuls into a patty, pressing a little. Put on a platter and continue for the balance of the preparation.

Heat cooking oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is hot, brown the croquettes in small batches until crispy on both sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Transfer the ready patties to a plate lined with absorbent paper and let to drain.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine treat. The golden exterior opens up to a soft filling. The leafy spinach imparts a vibrant, slightly natural taste, while the cheese offers a rich, savory richness. You can substitute the cheese with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, wash it carefully, removing any stalks, and cut into it into big pieces. Place in a big pot with a little hot water over a medium flame. Once cooked, strain in a colander for about 15 mins, then press out any excess liquid and reserve.

When working with previously frozen spinach, thoroughly press out excess liquid.

Warm the olive oil in a frying pan over a medium heat and fry the chopped onion and minced garlic until tender, about four minutes. Take off the flame.

Put the cooked spinach, cooked onion and garlic, grated cheese, ricotta, spice, sweet paprika, dry crumbs and beaten eggs in a container and season with pepper and salt. Combine completely until blended. If the mixture looks too soft, mix in some extra breadcrumbs.

With your fingers, form the preparation into oval croquettes a bit bigger than a walnut but less bulky than an chicken egg, and place them on a plate covered with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over medium heat, preheat oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes each side, rotating so they are crispy completely, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only delicious but also a wonderfully nutritious bite or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Add the lentils in a pan and cover with enough water. Boil over a medium heat for about twenty minutes or until nearly done, including additional water to ensure the pulses immersed if required.

Mix in the cracked wheat and keep cooking until tender. Strain the mixture well and reserve in a bowl.

Heat 50% of the