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Keftedes me Prassa

Bite-sized pan-fried fritters, commonly known as keftedes, represent a cherished speciality in Sephardic Jewish culinary traditions. These leek patties offer a tasty combination of rich beef with the delicate, slightly sweet essence of leeks, making them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and trim off the root ends and the majority of the dark green parts. Cut lengthwise lengthways then into half-inch pieces. Put in a large skillet and submerge with water, then heat over a moderate heat for about 20 mins or until tender.

Remove the water from the leeks and put in a big bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and paprika and flavor well with pepper and salt. Combine thoroughly using your fingers then shape a couple of spoonfuls into a patty, flattening a bit. Put on a tray and proceed for the rest of the mixture.

Heat olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, cook the patties in small groups until golden on both sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Transfer the finished croquettes to a plate topped with absorbent paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine treat. The crunchy crust reveals a creamy interior. The spinach imparts a fresh, somewhat natural flavor, while the grated cheese gives a deep, savory smoothness. It's possible to replace the cheesy element with cooked, pureed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Oil for frying (or neutral oil)
• Lemon wedges, to garnish

For raw spinach, clean it thoroughly, discarding any stalks, and cut into it into sizable portions. Transfer in a deep pan with a little liquid over a medium heat. Once softened, drain in a sieve for about 15 mins, then remove any remaining moisture and set aside.

If using previously frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and fry the chopped onion and garlic until tender, about four minutes. Take off the flame.

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a container and season with salt and pepper. Mix well until combined. If the mixture looks too loose, add some extra crumbs.

With your fingers, form the dough into elongated patties somewhat larger than a nut but less bulky than an egg, and place them on a tray lined with wax paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat olive oil to a amount of about 1cm. Brown the patties a few at a time for a couple of minutes each side, flipping so they are golden completely, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only flavorful but also a wonderfully healthy bite or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the lentils in a pan and cover with enough fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to keep the legumes covered if necessary.

Add the burghul and continue cooking until fully cooked. Remove the water from the mixture well and reserve in a mixing bowl.

Preheat half of the