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Keftedes me Prassa

Petite fried patties, typically called keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These wonderful leek fritters present a tasty fusion of rich ground beef with the delicate, sweetly mild essence of leeks, rendering them absolutely irresistible.

Produces 12

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

Clean the leeks carefully and trim off the base and the majority of the dark green parts. Slice in half longways then into 1.5cm slices. Put in a large skillet and submerge with water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a big bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and paprika and spice well with salt and pepper. Mix well using your hands then shape a several spoonfuls into a croquette, flattening a little. Set on a platter and proceed for the balance of the mixture.

Preheat olive oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is hot, cook the fritters in small groups until crispy on both sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Take out the cooked patties to a tray topped with paper towel and let to rest.

Offer with lemon wedges.

Keftes de Espinacha

These cheesy spinach patties are a genuine pleasure. The golden crust opens up to a creamy center. The spinach imparts a bright, moderately earthy flavor, while the grated cheese provides a savory, umami smoothness. It's possible to replace the cheese with steamed, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, wash it well, removing any hard stems, and roughly chop it into large chunks. Put in a deep pan with a small amount water over a medium heat. Once cooked, remove in a colander for about 15 minutes, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, completely squeeze out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and saute the onion and garlic cloves until translucent, about a few minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Mix thoroughly until blended. If the dough looks too soft, add some extra crumbs.

With your fingers, shape the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an chicken egg, and put them on a baking sheet lined with wax paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a level of about 1cm. Cook the fritters a handful for two to three minutes each side, flipping so they are golden brown all over, then place on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a highly wholesome appetizer or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a pan and submerge with ample cold water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to maintain the lentils covered if needed.

Add the cracked wheat and proceed cooking until softened. Strain the ingredients well and put aside in a bowl.

Preheat a portion of the