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Keftedes me Prassa

Petite crispy fritters, often known as keftedes, are a treasured signature dish in Sephardic cooking. These particular leek fritters offer a tasty combination of hearty beef with the delicate, mildly sweet taste of leeks, rendering them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and trim off the base and the bulk of the dark green parts. Chop in half lengthways then into 1.5-centimeter slices. Place in a deep frying pan and fill with cold water, then cook over a medium heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and place in a large mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and spice and flavor generously with seasoning. Combine well using your fingers then mold a few spoonfuls into a patty, shaping a little. Set on a plate and proceed for the balance of the mixture.

Heat oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is ready, brown the patties in small groups until golden on all sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Take out the finished croquettes to a dish covered with absorbent paper and allow to rest.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach patties are a true treat. The crunchy outside opens up to a soft filling. The leafy spinach adds a bright, somewhat earthy flavor, while the cheese offers a savory, flavorful smoothness. Feel free to swap the dairy cheese with steamed, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Lemon slices, to accompany

For leafy greens, clean it carefully, discarding any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a small amount hot water over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, thoroughly squeeze out extra water.

Heat the olive oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until translucent, about a few minutes. Take off the stove.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breading and eggs in a big mixing bowl and season with seasoning. Stir well until combined. If the preparation looks too wet, mix in some more breading.

With your fingers, mold the mixture into oval shapes a bit bigger than a nut but less bulky than an large egg, and set them on a baking sheet lined with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a level of about 1cm. Fry the patties a small batch for two to three minutes on both sides, rotating so they are golden all over, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their golden crust and soft inside, these patties are not only delicious but also a extremely nutritious snack or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a saucepan and fill with enough fresh water. Simmer over a moderate heat for about 20 minutes or until partially softened, including extra liquid to maintain the pulses submerged if required.

Stir in the cracked wheat and keep cooking until tender. Remove the water from the mixture well and reserve in a bowl.

Heat a portion of the