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Keftedes me Prassa

Small crispy patties, commonly known as keftedes, represent a beloved signature dish in Sephardic Jewish culinary traditions. These leek croquettes deliver a delicious blend of hearty beef with the gentle, slightly sweet flavour of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and cut away the base and the majority of the green stalk. Cut into halves lengthways then into 1.5cm pieces. Transfer in a deep frying pan and cover with water, then heat over a medium flame for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season generously with salt and pepper. Combine completely using your fingers then mold a few scoops into a ball, shaping a little. Put on a platter and continue for the rest of the mixture.

Warm cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is ready, brown the fritters in small groups until crispy on each side. (Do not fill the pan as this drops the heat of the oil.) Remove the cooked fritters to a plate topped with kitchen paper and let to rest.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a true treat. The crispy outside reveals a soft center. The leafy spinach adds a vibrant, moderately green taste, while the cheese gives a savory, savory creaminess. It's possible to replace the dairy cheese with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using leafy greens, rinse it well, removing any hard stems, and cut into it into large chunks. Put in a big pot with a little liquid over a medium flame. Once wilted, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the cooking oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, red spice, breading and eggs in a large bowl and spice with seasoning. Combine completely until combined. If the mixture looks too wet, mix in some extra breadcrumbs.

With your fingers, mold the preparation into oval croquettes slightly larger than a nut but smaller than an large egg, and put them on a tray lined with parchment paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium flame, warm olive oil to a level of about 1cm. Fry the croquettes a few at a time for a couple of minutes each side, rotating so they are crispy completely, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a highly healthy bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Put the lentils in a pan and fill with plenty of fresh water. Boil over a medium flame for about 20 mins or until partially softened, adding extra liquid to ensure the pulses submerged if needed.

Mix in the burghul and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Preheat 50% of the