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Keftedes me Prassa

Petite pan-fried fritters, commonly called keftedes, represent a beloved delicacy in Sephardic Jewish culinary traditions. These wonderful leek fritters deliver a tasty blend of hearty minced beef with the gentle, sweetly mild flavour of leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Clean the fresh leeks well and cut away the root ends and the majority of the green tops. Slice lengthwise lengthways then into half-inch slices. Put in a deep frying pan and fill with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and season liberally with seasoning. Stir completely using your hands then shape a several tablespoonfuls into a ball, flattening a slightly. Place on a tray and repeat for the remaining of the preparation.

Warm olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, cook the croquettes in small batches until golden on each side. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Remove the finished croquettes to a plate covered with kitchen paper and permit to cool.

Serve with lemon slices.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine pleasure. The crispy crust reveals a smooth filling. The fresh spinach adds a vibrant, slightly earthy note, while the cheese gives a savory, flavorful creaminess. It's possible to replace the dairy cheese with steamed, crushed spuds if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to accompany

If using raw spinach, wash it carefully, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a small amount liquid over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then remove any excess liquid and reserve.

If using previously frozen spinach, carefully remove excess liquid.

Heat the cooking oil in a pan over a moderate heat and fry the diced onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a container and spice with seasoning. Combine thoroughly until blended. If the dough looks too wet, add some extra crumbs.

Using your hands, mold the mixture into elongated patties a bit bigger than a nut but more compact than an chicken egg, and put them on a plate lined with baking paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, heat olive oil to a amount of about 1 centimeter. Fry the fritters a handful for 2–3 minutes per side, rotating so they are crispy everywhere, then place on absorbent paper.

Present with lemon wedges.

Lentil Patties

Boasting a crispy exterior and soft inside, these fritters are not only flavorful but also a extremely nutritious appetizer or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to garnish

Place the dry lentils in a saucepan and submerge with enough fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to keep the pulses immersed if needed.

Add the cracked wheat and proceed cooking until fully cooked. Drain the ingredients well and reserve in a container.

Preheat a portion of the