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Keftedes me Prassa

Small pan-fried fritters, typically called keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These wonderful leek patties offer a tasty fusion of savory ground beef with the delicate, mildly sweet taste of fresh leeks, making them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and cut away the base and most of the green tops. Slice in half lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with fresh water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the softened leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor liberally with pepper and salt. Combine completely using your fingers then mold a few scoops into a croquette, shaping a slightly. Put on a tray and proceed for the balance of the ingredients.

Heat oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is hot, cook the fritters in small batches until golden brown on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Take out the finished fritters to a tray topped with kitchen paper and let to rest.

Offer with fresh lemon.

Spinach Patties

These delightful spinach with cheese fritters are a genuine pleasure. The golden outside opens up to a soft center. The fresh spinach imparts a bright, somewhat natural flavor, while the dairy provides a savory, flavorful smoothness. Feel free to swap the dairy cheese with boiled, pureed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

For leafy greens, clean it carefully, getting rid of any hard stems, and cut into it into sizable portions. Put in a large saucepan with a bit of hot water over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then remove any excess liquid and put aside.

If using defrosted spinach, thoroughly remove unwanted moisture.

Warm the olive oil in a frying pan over a medium flame and saute the diced onion and garlic cloves until tender, about four minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and garlic, kefalotyri, ricotta, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Stir completely until blended. If the dough looks too soft, add some more breading.

By hand, mold the dough into oval shapes slightly larger than a walnut but smaller than an chicken egg, and place them on a baking sheet covered with baking paper. Cover and cool for at least 1 hour.

In a big skillet over medium flame, preheat olive oil to a level of about half an inch. Cook the fritters a handful for 2–3 minutes per side, flipping so they are crispy everywhere, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a extremely wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon slices, to garnish

Put the dry lentils in a pot and submerge with ample fresh water. Cook over a moderate heat for about 20 mins or until nearly done, adding additional water to ensure the legumes covered if necessary.

Add the burghul and proceed cooking until fully cooked. Strain the lentils and burghul completely and put aside in a mixing bowl.

Heat 50% of the