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Keftedes me Prassa

Bite-sized fried fritters, commonly referred to as keftedes, represent a beloved speciality in Sephardic Jewish cuisine. These particular leek patties deliver a delicious blend of hearty minced beef with the subtle, sweetly mild flavour of tender leeks, and they are utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the leeks carefully and trim off the base and the majority of the green tops. Cut lengthwise lengthways then into 1.5cm pieces. Put in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a mixing bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and spice and flavor liberally with seasoning. Combine well using your fingers then shape a couple of scoops into a ball, flattening a slightly. Place on a platter and continue for the balance of the ingredients.

Preheat oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the fritters in batches until golden brown on each side. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Take out the cooked croquettes to a plate topped with absorbent paper and let to rest.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true treat. The golden exterior gives way to a creamy interior. The spinach imparts a fresh, somewhat green flavor, while the dairy gives a savory, umami smoothness. You can substitute the cheesy element with boiled, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to garnish

When using leafy greens, wash it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a small amount liquid over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then remove any extra water and reserve.

If using defrosted spinach, completely remove excess liquid.

Preheat the cooking oil in a skillet over a medium flame and saute the chopped onion and garlic until translucent, about four minutes. Remove from the flame.

Combine the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Mix well until incorporated. If the mixture looks too wet, incorporate some extra breading.

Using your hands, mold the mixture into oval shapes a bit bigger than a nut but less bulky than an egg, and set them on a baking sheet lined with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, heat oil to a level of about half an inch. Fry the patties a few at a time for two to three minutes each side, turning so they are golden brown all over, then put on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Boasting a golden crust and soft inside, these patties are not only delicious but also a highly nutritious snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to accompany

Put the lentils in a pan and submerge with ample fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to maintain the lentils immersed if needed.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the ingredients well and put aside in a container.

Preheat 50% of the