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Keftedes me Prassa

Bite-sized crispy fritters, commonly referred to as keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These leek fritters present a tasty fusion of hearty ground beef with the delicate, mildly sweet essence of leeks, and they are utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the leeks properly and remove the root ends and the bulk of the green tops. Chop lengthwise lengthways then into 1.5-centimeter pieces. Place in a large skillet and submerge with cold water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and season well with salt and pepper. Stir completely using your hands then shape a several spoonfuls into a ball, shaping a little. Set on a plate and repeat for the balance of the ingredients.

Preheat cooking oil in a pan to a depth of about ¾ inch over a medium heat. When the olive oil is hot, cook the patties in small groups until crispy on each side. (Don't overcrowd the pan as this drops the temperature of the cooking oil.) Transfer the finished patties to a tray topped with paper towel and allow to rest.

Offer with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a true treat. The golden crust gives way to a soft center. The spinach imparts a vibrant, slightly green note, while the grated cheese offers a deep, savory smoothness. You can substitute the cheese with cooked, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Fresh lemon, to serve

If using fresh spinach, rinse it well, discarding any tough stems, and roughly chop it into large chunks. Put in a deep pan with a little hot water over a medium heat. Once softened, remove in a colander for about 15 mins, then remove any remaining moisture and put aside.

When working with previously frozen spinach, completely press out extra water.

Preheat the cooking oil in a pan over a moderate heat and fry the onion and minced garlic until softened, about four minutes. Take off the flame.

Combine the prepared spinach, fried onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a container and season with salt and pepper. Stir completely until combined. If the dough looks too loose, add some more crumbs.

With your fingers, form the preparation into oval shapes slightly larger than a walnut but smaller than an large egg, and set them on a plate topped with parchment paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden brown completely, then transfer on paper towel.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a highly nutritious bite or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a saucepan and submerge with plenty of fresh water. Boil over a moderate heat for about twenty minutes or until partially softened, including more water to maintain the legumes covered if needed.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul completely and reserve in a mixing bowl.

Warm 50% of the