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Keftedes me Prassa

Small pan-fried fritters, often referred to as keftedes, are a cherished signature dish in Sephardic Jewish cooking. These particular leek fritters deliver a tasty combination of rich minced beef with the subtle, mildly sweet taste of fresh leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks carefully and cut away the base and most of the green tops. Chop lengthwise longways then into 1.5cm pieces. Put in a deep frying pan and cover with cold water, then cook over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Mix well using your fingers then mold a couple of tablespoonfuls into a patty, pressing a bit. Set on a plate and continue for the rest of the preparation.

Preheat oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the fritters in small batches until crispy on all sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Take out the finished fritters to a tray lined with paper towel and allow to drain.

Offer with lemon slices.

Spinach Patties

These amazing cheesy spinach croquettes are a real delight. The golden outside gives way to a creamy interior. The spinach brings a bright, somewhat earthy flavor, while the cheese offers a savory, umami smoothness. You can substitute the dairy cheese with steamed, pureed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using fresh spinach, rinse it carefully, discarding any tough stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a bit of liquid over a medium heat. Once softened, remove in a colander for about 15 mins, then remove any excess liquid and put aside.

When working with defrosted spinach, completely press out excess liquid.

Heat the cooking oil in a pan over a medium flame and saute the chopped onion and garlic until tender, about a few minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and spice with seasoning. Stir well until incorporated. If the dough seems too loose, add some extra breadcrumbs.

Using your hands, form the preparation into oval croquettes somewhat larger than a walnut shell but less bulky than an egg, and set them on a tray covered with parchment paper. Cover and refrigerate for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about 1cm. Fry the fritters a few at a time for two to three minutes per side, turning so they are golden completely, then put on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a wonderfully healthy bite or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a pot and submerge with plenty of fresh water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to maintain the lentils covered if needed.

Stir in the cracked wheat and proceed cooking until softened. Remove the water from the ingredients thoroughly and reserve in a container.

Preheat 50% of the