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Keftedes me Prassa

Petite fried fritters, typically referred to as keftedes, are a beloved delicacy in Sephardic Jewish culinary traditions. These leek patties present a tasty fusion of rich ground beef with the gentle, mildly sweet essence of fresh leeks, and they are utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Clean the green leeks properly and cut away the root ends and most of the dark green parts. Chop in half lengthways then into half-inch rounds. Place in a deep pan and submerge with fresh water, then heat over a medium heat for about 20 mins or until tender.

Drain the softened leeks and put in a big bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and season liberally with salt and pepper. Combine thoroughly using your hands then shape a few tablespoonfuls into a patty, shaping a little. Put on a plate and continue for the balance of the preparation.

Warm oil in a pan to a amount of about 2cm over a moderate heat. When the oil is hot, fry the patties in small groups until golden on all sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Transfer the ready patties to a plate topped with paper towel and let to cool.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese fritters are a true pleasure. The crunchy crust reveals a smooth filling. The fresh spinach imparts a vibrant, slightly natural taste, while the cheese offers a rich, flavorful richness. You can substitute the cheese with steamed, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it thoroughly, discarding any stalks, and roughly chop it into sizable portions. Place in a big pot with a little liquid over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then remove any remaining moisture and put aside.

If using previously frozen spinach, carefully press out extra water.

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

Put the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Combine well until blended. If the mixture looks too wet, add some more crumbs.

Using your hands, mold the preparation into oval shapes a bit bigger than a walnut shell but smaller than an chicken egg, and place them on a baking sheet covered with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, preheat olive oil to a amount of about 1 centimeter. Cook the fritters a handful for two to three minutes each side, turning so they are golden brown everywhere, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a extremely healthy appetizer or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to accompany

Place the brown lentils in a saucepan and fill with enough water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to maintain the legumes immersed if required.

Add the bulgur wheat and continue cooking until fully cooked. Remove the water from the mixture completely and reserve in a bowl.

Warm a portion of the