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Keftedes me Prassa

Small crispy patties, often referred to as keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These leek patties present a tasty fusion of rich ground beef with the delicate, sweetly mild flavour of leeks, making them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the leeks properly and remove the root ends and most of the green stalk. Cut in half longways then into half-inch rounds. Transfer in a deep pan and cover with cold water, then simmer over a medium heat for about 20 mins or until softened.

Drain the leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and season well with seasoning. Stir thoroughly using your hands then mold a few tablespoonfuls into a ball, shaping a little. Put on a platter and proceed for the remaining of the mixture.

Preheat oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, brown the fritters in small batches until crispy on each side. (Do not fill the skillet as this reduces the oil temperature of the oil.) Take out the finished croquettes to a tray topped with kitchen paper and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine treat. The crispy outside gives way to a smooth filling. The spinach imparts a bright, slightly earthy taste, while the cheese provides a rich, flavorful creaminess. You can substitute the cheese with cooked, pureed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

If using fresh spinach, rinse it well, discarding any hard stems, and cut into it into large chunks. Place in a deep pan with a small amount hot water over a medium flame. Once cooked, strain in a sieve for about 15 mins, then remove any remaining moisture and reserve.

For thawed frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a skillet over a medium heat and saute the chopped onion and minced garlic until softened, about four minutes. Remove from the heat.

Combine the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix well until incorporated. If the preparation looks too wet, incorporate some additional crumbs.

Using your hands, mold the mixture into elongated patties slightly larger than a nut but smaller than an large egg, and place them on a plate covered with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, warm oil to a depth of about 1 centimeter. Brown the croquettes a handful for two to three minutes per side, rotating so they are golden brown all over, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a highly nutritious bite or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Place the dry lentils in a pot and submerge with enough cold water. Boil over a medium flame for about 20 mins or until nearly done, including additional water to keep the legumes immersed if required.

Add the cracked wheat and proceed cooking until softened. Remove the water from the ingredients completely and reserve in a mixing bowl.

Preheat half of the