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Keftedes me Prassa

Petite fried fritters, commonly known as keftedes, represent a treasured delicacy in Sephardic Jewish culinary traditions. These leek patties present a flavorful blend of rich ground beef with the delicate, mildly sweet taste of fresh leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks properly and cut away the root ends and most of the green tops. Chop lengthwise along the length then into half-inch rounds. Transfer in a large skillet and cover with fresh water, then heat over a medium heat for about 20 mins or until tender.

Remove the water from the leeks and place in a big bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and flavor generously with seasoning. Combine thoroughly using your hands then mold a few spoonfuls into a croquette, pressing a bit. Put on a plate and repeat for the rest of the preparation.

Warm oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is sizzling, fry the fritters in batches until golden on all sides. (Do not fill the frying pan as this lowers the heat of the oil.) Remove the cooked croquettes to a tray topped with kitchen paper and allow to rest.

Offer with lemon slices.

Spinach Patties

These spinach and cheese patties are a genuine delight. The crispy crust opens up to a creamy center. The leafy spinach brings a bright, slightly natural note, while the dairy gives a deep, umami smoothness. Feel free to swap the cheesy element with cooked, crushed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon wedges, to serve

When using raw spinach, wash it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a little liquid over a medium heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and put aside.

When working with defrosted spinach, completely squeeze out unwanted moisture.

Warm the olive oil in a skillet over a medium heat and fry the chopped onion and minced garlic until softened, about four minutes. Take off the heat.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, red spice, breading and eggs in a large bowl and season with pepper and salt. Mix completely until blended. If the dough seems too wet, add some extra breadcrumbs.

Using your hands, mold the mixture into oval shapes slightly larger than a nut but more compact than an egg, and put them on a tray covered with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a depth of about half an inch. Cook the croquettes a handful for two to three minutes on both sides, flipping so they are golden brown all over, then put on paper towel.

Present with lemon slices.

Lentil Patties

Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a highly healthy bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Add the dry lentils in a pot and cover with ample water. Cook over a medium flame for about 20 minutes or until partially softened, adding additional water to keep the legumes immersed if needed.

Stir in the bulgur wheat and continue cooking until softened. Strain the lentils and burghul thoroughly and put aside in a container.

Preheat a portion of the