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Keftedes me Prassa

Petite pan-fried fritters, commonly known as keftedes, stand as a treasured speciality in Sephardic Jewish cuisine. These particular leek patties present a delicious combination of rich ground beef with the subtle, slightly sweet essence of leeks, making them utterly irresistible.

Produces 12

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

Wash the fresh leeks well and cut away the root ends and the majority of the green tops. Slice lengthwise lengthways then into 1.5-centimeter slices. Place in a deep pan and fill with water, then cook over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice generously with salt and pepper. Combine thoroughly using your fingers then form a couple of tablespoonfuls into a croquette, pressing a bit. Place on a tray and repeat for the rest of the preparation.

Heat oil in a skillet to a level of about ¾ inch over a moderate heat. When the olive oil is hot, fry the patties in batches until golden on all sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Remove the finished patties to a dish lined with kitchen paper and permit to rest.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a genuine treat. The golden outside gives way to a creamy interior. The fresh spinach imparts a bright, moderately green flavor, while the cheese gives a deep, umami creaminess. Feel free to swap the dairy cheese with cooked, mashed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using leafy greens, wash it thoroughly, removing any hard stems, and cut into it into large chunks. Put in a deep pan with a bit of hot water over a moderate heat. Once softened, drain in a colander for about 15 minutes, then press out any excess liquid and reserve.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Preheat the olive oil in a pan over a medium heat and fry the diced onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Place the prepared spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a container and flavor with salt and pepper. Stir well until incorporated. If the mixture looks too wet, add some extra breading.

Using your hands, form the dough into elongated patties slightly larger than a walnut shell but smaller than an large egg, and put them on a baking sheet lined with parchment paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm olive oil to a depth of about 1 centimeter. Cook the fritters a few at a time for 2–3 minutes per side, flipping so they are golden everywhere, then put on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

With their crunchy outside and tender interior, these fritters are not only delicious but also a highly wholesome snack or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to serve

Place the lentils in a pan and submerge with ample cold water. Cook over a moderate heat for about 20 mins or until partially softened, including extra liquid to keep the legumes submerged if needed.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the lentils and burghul well and put aside in a bowl.

Heat half of the