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Keftedes me Prassa

Petite pan-fried fritters, typically called keftedes, represent a cherished speciality in Sephardic Jewish cooking. These leek patties deliver a flavorful blend of rich beef with the gentle, mildly sweet essence of tender leeks, making them truly irresistible.

Produces 12

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

Clean the fresh leeks well and remove the root ends and the majority of the green tops. Chop lengthwise longways then into 1.5cm pieces. Transfer in a deep pan and cover with cold water, then simmer over a moderate heat 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, matzo meal, fresh dill, chopped parsley and spice and flavor liberally with salt and pepper. Mix well using your palms then shape a several tablespoonfuls into a patty, flattening a little. Set on a plate and continue for the remaining of the mixture.

Warm olive oil in a skillet to a amount of about 2cm over a medium heat. When the olive oil is sizzling, brown the patties in batches until golden on each side. (Do not fill the skillet as this lowers the heat of the cooking oil.) Transfer the ready fritters to a dish lined with paper towel and permit to rest.

Present with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a genuine pleasure. The golden crust opens up to a smooth interior. The spinach adds a fresh, moderately natural flavor, while the cheese gives a rich, flavorful richness. You can substitute the cheesy element with cooked, mashed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for frying (or vegetable oil)
• Fresh lemon, to garnish

When using raw spinach, wash it well, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a little liquid over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

When working with defrosted spinach, completely remove unwanted moisture.

Warm the olive oil in a pan over a medium flame and fry the diced onion and garlic cloves until tender, about four minutes. Turn off the stove.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until incorporated. If the dough seems too wet, add some additional crumbs.

By hand, shape the preparation into oval croquettes a bit bigger than a nut but more compact than an large egg, and place them on a baking sheet lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat oil to a depth of about 1cm. Fry the fritters a few at a time for a couple of minutes on both sides, flipping so they are crispy everywhere, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a highly wholesome appetizer or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon wedges, to accompany

Add the lentils in a pot and cover with plenty of cold water. Simmer over a medium heat for about 20 mins or until partially softened, including additional water to maintain the pulses submerged if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Remove the water from the ingredients completely and reserve in a bowl.

Preheat a portion of the