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Keftedes me Prassa

Small pan-fried fritters, commonly known as keftedes, stand as a cherished signature dish in Sephardic Jewish cuisine. These wonderful leek patties present a delicious blend of rich minced beef with the subtle, mildly sweet flavour of leeks, rendering them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks properly and remove the root ends and the bulk of the green tops. Slice into halves lengthways then into half-inch pieces. Place in a deep pan and fill with water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season generously with salt and pepper. Stir thoroughly using your fingers then mold a couple of tablespoonfuls into a ball, pressing a bit. Place on a tray and repeat for the rest of the ingredients.

Warm oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is sizzling, brown the fritters in batches until golden on each side. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Remove the finished fritters to a plate covered with kitchen paper and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a true treat. The crunchy crust gives way to a smooth interior. The fresh spinach imparts a fresh, moderately natural note, while the cheese offers a savory, umami smoothness. You can substitute the dairy cheese with steamed, pureed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

When using leafy greens, wash it well, getting rid of any hard stems, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount hot water over a medium heat. Once softened, strain in a strainer for about a quarter hour, then remove any extra water and reserve.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Heat the olive oil in a pan over a medium flame and saute the diced onion and garlic cloves until tender, about a few minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a container and flavor with seasoning. Stir completely until blended. If the mixture looks too loose, incorporate some additional crumbs.

Using your hands, shape the dough into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a tray lined with baking paper. Seal and cool for at least 1 hour.

In a big skillet over medium heat, heat olive oil to a amount of about 1 centimeter. Brown the fritters a handful for a couple of minutes on both sides, flipping so they are crispy all over, then transfer on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only tasty but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to serve

Add the brown lentils in a pan and fill with plenty of water. Boil over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to keep the pulses covered if necessary.

Add the bulgur wheat and continue cooking until tender. Drain the mixture completely and set aside in a container.

Preheat a portion of the