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Keftedes me Prassa

Bite-sized pan-fried fritters, commonly known as keftedes, stand as a treasured speciality in Sephardic Jewish cuisine. These leek croquettes present a flavorful combination of rich ground beef with the gentle, mildly sweet flavour of fresh leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks carefully and trim off the base and the majority of the dark green parts. Slice into halves along the length then into half-inch pieces. Place in a deep pan and cover with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Strain 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 salt and pepper. Stir completely using your hands then shape a several spoonfuls into a patty, shaping a slightly. Put on a tray and repeat for the remaining of the preparation.

Preheat cooking oil in a frying pan to a level of about ¾ inch over a medium heat. When the oil is hot, cook the patties in batches until golden brown on both sides. (Do not fill the pan as this drops the temperature of the cooking oil.) Transfer the ready patties to a dish lined with kitchen paper and let to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach and cheese fritters are a genuine delight. The crispy outside reveals a soft interior. The leafy spinach imparts a vibrant, slightly green flavor, while the cheese gives a savory, flavorful creaminess. Feel free to swap the cheese with steamed, pureed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

When using fresh spinach, clean it thoroughly, discarding any tough stems, and coarsely chop it into sizable portions. Place in a large saucepan with a little water over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then press out any excess liquid and set aside.

If using defrosted spinach, completely remove unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and saute the onion and garlic until tender, about four minutes. Take off the heat.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Stir thoroughly until combined. If the preparation seems too loose, add some more breadcrumbs.

Using your hands, mold the preparation into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and put them on a plate topped with wax paper. Cover and cool for at least one hour.

In a wide pan over medium flame, warm olive oil to a amount of about 1cm. Cook the patties a handful for 2–3 minutes each side, turning so they are golden brown all over, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these fritters are not only tasty but also a highly nutritious snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to garnish

Add the lentils in a pan and submerge with enough cold water. Simmer over a medium flame for about 20 minutes or until partially softened, adding extra liquid to keep the legumes covered if needed.

Stir in the bulgur wheat and proceed cooking until tender. Strain the mixture completely and set aside in a mixing bowl.

Preheat a portion of the