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Keftedes me Prassa

Bite-sized crispy patties, often called keftedes, are a cherished signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes deliver a tasty blend of rich beef with the subtle, sweetly mild essence of leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the fresh leeks carefully and cut away the root ends and most of the green tops. Cut lengthwise lengthways then into 1.5cm rounds. Transfer in a deep frying pan and submerge with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and season well with salt and pepper. Combine thoroughly using your palms then form a few spoonfuls into a patty, flattening a bit. Put on a plate and repeat for the balance of the ingredients.

Warm oil in a pan to a amount of about ¾ inch over a medium flame. When the olive oil is sizzling, fry the patties in batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Take out the finished patties to a dish lined with absorbent paper and let to drain.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true treat. The golden crust gives way to a creamy interior. The fresh spinach brings a fresh, slightly green taste, while the dairy provides a rich, flavorful richness. You can substitute the cheese with boiled, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to garnish

For raw spinach, wash it thoroughly, removing any tough stems, and cut into it into large chunks. Transfer in a deep pan with a small amount liquid over a medium flame. Once softened, drain in a colander for about a quarter hour, then press out any excess liquid and set aside.

For previously frozen spinach, carefully squeeze out extra water.

Warm the olive oil in a pan over a medium flame and fry the onion and garlic cloves until tender, about four minutes. Take off the heat.

Place the prepared spinach, fried onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Mix well until blended. If the dough seems too wet, add some more breadcrumbs.

With your fingers, form the mixture into elongated patties slightly larger than a walnut but less bulky than an chicken egg, and place them on a plate covered with wax paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, preheat olive oil to a amount of about 1 centimeter. Cook the fritters a small batch for two to three minutes per side, flipping so they are golden everywhere, then transfer on paper towel.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a highly healthy appetizer or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and submerge with ample fresh water. Boil over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the pulses covered if needed.

Add the burghul and keep cooking until softened. Drain the lentils and burghul thoroughly and reserve in a bowl.

Warm half of the