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Keftedes me Prassa

Bite-sized pan-fried fritters, often referred to as keftedes, represent a treasured speciality in Sephardic Jewish culinary traditions. These wonderful leek patties deliver a delicious combination of rich beef with the delicate, slightly sweet flavour of fresh leeks, rendering them truly crave-worthy.

Produces 12

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

Wash the leeks properly and remove the base and most of the green stalk. Slice into halves lengthways then into 1.5cm slices. Put in a deep frying pan and fill with fresh water, then cook over a medium flame for about 20 mins or until tender.

Drain the leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and spice generously with seasoning. Combine completely using your fingers then shape a couple of scoops into a ball, pressing a little. Place on a platter and continue for the rest of the preparation.

Warm olive oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is ready, cook the patties in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Transfer the cooked patties to a tray topped with absorbent paper and let to cool.

Present with fresh lemon.

Spinach Patties

These delightful spinach and cheese fritters are a true pleasure. The golden crust gives way to a smooth center. The leafy spinach imparts a fresh, somewhat earthy note, while the cheese provides a rich, savory richness. It's possible to replace the cheesy element with steamed, crushed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon wedges, to accompany

For fresh spinach, wash it thoroughly, removing any stalks, and cut into it into large chunks. Put in a large saucepan with a little water over a moderate heat. Once softened, drain in a colander for about 15 mins, then squeeze out any extra water and set aside.

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

Heat the cooking oil in a pan over a medium flame and fry the diced onion and minced garlic until tender, about 4 minutes. Take off the heat.

Put the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a container and spice with seasoning. Stir thoroughly until incorporated. If the dough looks too loose, mix in some additional breadcrumbs.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut but smaller than an egg, and set them on a tray covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, preheat olive oil to a amount of about 1cm. Fry the patties a handful for a couple of minutes per side, turning so they are golden all over, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only tasty but also a extremely wholesome snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a pan and fill with enough fresh water. Cook over a medium flame for about twenty minutes or until almost cooked, pouring additional water to ensure the pulses covered if necessary.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the ingredients thoroughly and set aside in a container.

Heat half of the