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Keftedes me Prassa

Petite crispy fritters, often referred to as keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These particular leek patties deliver a tasty blend of hearty ground beef with the gentle, mildly sweet flavour of tender leeks, rendering them absolutely irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the fresh leeks well and trim off the root ends and the majority of the green tops. Chop into halves lengthways then into 1.5cm rounds. Place in a large skillet and fill with fresh water, then heat over a moderate heat for about 20 mins or until softened.

Strain the cooked leeks and place in a big bowl with the minced beef, eggs, matzo meal, dill, parsley and paprika and spice liberally with seasoning. Mix thoroughly using your palms then mold a few scoops into a ball, flattening a slightly. Set on a tray and proceed for the balance of the preparation.

Warm olive oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is ready, cook the patties in small groups until golden on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Take out the cooked patties to a tray covered with kitchen paper and allow to drain.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach fritters are a genuine treat. The golden exterior reveals a creamy interior. The spinach imparts a bright, slightly earthy taste, while the dairy gives a deep, flavorful richness. It's possible to replace the cheese with steamed, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if required
• 3 large eggs
• Oil for deep-frying (or use sunflower oil)
• Fresh lemon, to accompany

When using raw spinach, rinse it well, removing any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a little liquid over a medium heat. Once softened, drain in a colander for about a quarter hour, then squeeze out any extra water and set aside.

When working with defrosted spinach, thoroughly press out extra water.

Heat the cooking oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until softened, about 4 minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine thoroughly until incorporated. If the dough appears too loose, mix in some more breading.

By hand, mold the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an chicken egg, and set them on a tray lined with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, preheat oil to a level of about half an inch. Brown the patties a few at a time for a couple of minutes on both sides, rotating so they are golden completely, then place on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a highly nutritious bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to serve

Add the brown lentils in a saucepan and submerge with ample water. Boil over a moderate heat for about twenty minutes or until nearly done, adding more water to keep the pulses covered if necessary.

Mix in the bulgur wheat and keep cooking until tender. Strain the lentils and burghul completely and reserve in a bowl.

Heat 50% of the