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Keftedes me Prassa

Bite-sized crispy fritters, commonly known as keftedes, are a beloved signature dish in Sephardic cuisine. These wonderful leek croquettes deliver a delicious combination of hearty beef with the subtle, sweetly mild flavour of leeks, and they are truly irresistible.

Produces 12

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

Wash the fresh leeks properly and trim off the roots and the majority of the dark green parts. Slice into halves lengthways then into half-inch rounds. Put in a deep frying pan and cover with fresh water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and place in a big bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and spice and season liberally with pepper and salt. Mix completely using your hands then mold a couple of spoonfuls into a ball, flattening a bit. Set on a platter and repeat for the rest of the preparation.

Preheat oil in a skillet to a level of about ¾ inch over a medium heat. When the olive oil is hot, brown the croquettes in small groups until crispy on both sides. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Remove the cooked croquettes to a tray topped with kitchen paper and permit to cool.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a genuine pleasure. The crispy exterior reveals a smooth center. The spinach brings a fresh, slightly natural note, while the cheese offers a deep, savory smoothness. It's possible to replace the dairy cheese with cooked, mashed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, clean it thoroughly, discarding any hard stems, and coarsely chop it into large chunks. Place in a large saucepan with a bit of liquid over a medium heat. Once cooked, strain in a strainer for about 15 mins, then squeeze out any excess liquid and reserve.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the olive oil in a frying pan over a medium heat and saute the onion and minced garlic until softened, about four minutes. Remove from the stove.

Place the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breading and eggs in a large bowl and flavor with salt and pepper. Combine well until combined. If the preparation appears too loose, incorporate some extra breadcrumbs.

Using your hands, mold the preparation into elongated patties a bit bigger than a walnut but smaller than an large egg, and put them on a tray lined with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over medium heat, heat oil to a depth of about half an inch. Brown the patties a few at a time for 2–3 minutes each side, flipping so they are crispy all over, then put on paper towel.

Present with lemon wedges.

Lentil Patties

Featuring a crunchy outside and tender interior, these patties are not only delicious but also a highly healthy snack or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to garnish

Add the lentils in a saucepan and submerge with enough cold water. Cook over a moderate heat for about twenty minutes or until nearly done, including additional water to keep the legumes immersed if needed.

Add the bulgur wheat and proceed cooking until softened. Drain the ingredients completely and reserve in a bowl.

Preheat half of the