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Keftedes me Prassa

Bite-sized pan-fried fritters, commonly referred to as keftedes, represent a beloved signature dish in Sephardic cooking. These particular leek fritters deliver a flavorful combination of hearty ground beef with the gentle, sweetly mild flavour of tender leeks, rendering them absolutely addictive.

Yields 12

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

Thoroughly wash the green leeks well and trim off the base and most of the green stalk. Chop in half along the length then into 1.5cm slices. Put in a large skillet and submerge with water, then simmer over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and place in a big bowl with the ground beef, eggs, matzo meal, dill, parsley and sweet paprika and season generously with seasoning. Mix well using your fingers then mold a several tablespoonfuls into a croquette, shaping a little. Set on a plate and proceed for the remaining of the mixture.

Warm cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, fry the fritters in small groups until golden brown on both sides. (Avoid overcrowding the pan as this reduces the heat of the cooking oil.) Transfer the ready patties to a tray topped with absorbent paper and permit to cool.

Present with lemon slices.

Spinach Patties

These amazing spinach with cheese fritters are a real treat. The crispy crust reveals a soft filling. The leafy spinach adds a vibrant, slightly natural flavor, while the dairy offers a rich, savory richness. Feel free to swap the dairy cheese with boiled, mashed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

When using leafy greens, clean it carefully, removing any hard stems, and roughly chop it into sizable portions. Place in a big pot with a small amount hot water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then press out any extra water and reserve.

If using thawed frozen spinach, carefully squeeze out excess liquid.

Heat the oil in a frying pan over a medium heat and cook the onion and garlic until softened, about 4 minutes. Take off the flame.

Place the prepared spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with seasoning. Mix well until combined. If the mixture appears too loose, mix in some more crumbs.

By hand, form the preparation into oval croquettes slightly larger than a walnut but smaller than an large egg, and place them on a plate covered with parchment paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a amount of about 1 centimeter. Cook the fritters a small batch for two to three minutes per side, turning so they are golden completely, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

Boasting a crispy exterior and tender interior, these fritters are not only flavorful but also a extremely healthy snack or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to garnish

Put the dry lentils in a pot and fill with plenty of fresh water. Boil over a medium heat for about 20 minutes or until partially softened, adding more water to maintain the pulses submerged if required.

Mix in the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul completely and reserve in a mixing bowl.

Heat half of the