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Keftedes me Prassa

Bite-sized pan-fried fritters, commonly referred to as keftedes, represent a treasured signature dish in Sephardic Jewish cuisine. These wonderful leek patties present a delicious fusion of rich ground beef with the delicate, slightly sweet flavour of tender leeks, making them truly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Wash the green leeks well and trim off the root ends and the majority of the green stalk. Cut lengthwise along the length then into half-inch slices. Place in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 minutes or until tender.

Strain the leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and paprika and season well with salt and pepper. Mix well using your hands then shape a several tablespoonfuls into a patty, shaping a little. Place on a tray and continue for the remaining of the mixture.

Warm olive oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, fry the patties in batches until golden on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the finished fritters to a plate lined with absorbent paper and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese fritters are a genuine delight. The golden outside reveals a creamy center. The spinach imparts a bright, somewhat natural note, while the cheese gives a rich, savory smoothness. Feel free to swap the cheese with cooked, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using raw spinach, clean it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a big pot with a small amount liquid over a medium heat. Once wilted, remove in a strainer for about 15 mins, then press out any excess liquid and set aside.

For thawed frozen spinach, carefully remove extra water.

Heat the oil in a frying pan over a medium flame and saute the onion and minced garlic until tender, about four minutes. Remove from the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, red spice, dry crumbs and beaten eggs in a container and season with pepper and salt. Mix completely until blended. If the dough appears too loose, incorporate some extra crumbs.

By hand, shape the dough into elongated patties slightly larger than a nut but less bulky than an chicken egg, and put them on a tray covered with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, preheat oil to a level of about 1cm. Fry the patties a small batch for two to three minutes per side, flipping so they are golden brown everywhere, then put on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a highly wholesome appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to garnish

Put the brown lentils in a pot and cover with enough cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding more water to keep the legumes covered if necessary.

Mix in the burghul and proceed cooking until softened. Drain the mixture well and reserve in a mixing bowl.

Warm half of the