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Keftedes me Prassa

Bite-sized fried patties, often referred to as keftedes, represent a treasured speciality in Sephardic Jewish cooking. These leek patties present a tasty blend of rich ground beef with the subtle, mildly sweet essence of tender leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the green leeks carefully and cut away the base and most of the green tops. Cut lengthwise longways then into 1.5cm rounds. Place in a deep pan and cover with fresh water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the softened leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and paprika and flavor liberally with salt and pepper. Stir thoroughly using your fingers then form a few scoops into a croquette, pressing a slightly. Put on a platter and continue for the rest of the mixture.

Warm cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the fritters in small groups until golden brown on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the finished fritters to a plate topped with paper towel and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese fritters are a real treat. The golden crust opens up to a creamy center. The fresh spinach adds a vibrant, slightly green note, while the grated cheese gives a savory, savory richness. It's possible to replace the cheese with cooked, pureed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For leafy greens, wash it thoroughly, discarding any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a little liquid over a medium heat. Once softened, remove in a strainer for about 15 mins, then remove any extra water and reserve.

For defrosted spinach, carefully squeeze out extra water.

Preheat the cooking oil in a pan over a medium heat and saute the chopped onion and garlic cloves until tender, about a few minutes. Remove from the stove.

Put the wilted spinach, cooked onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a large bowl and season with pepper and salt. Stir completely until combined. If the preparation seems too soft, incorporate some more breadcrumbs.

Using your hands, mold the preparation into oval croquettes a bit bigger than a nut but smaller than an egg, and set them on a baking sheet topped with parchment paper. Cover and cool for at least one hour.

In a wide pan over medium flame, preheat oil to a depth of about 1cm. Cook the patties a small batch for two to three minutes each side, flipping so they are golden brown completely, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only tasty but also a wonderfully healthy snack or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to garnish

Add the lentils in a pot and fill with enough cold water. Simmer over a medium flame for about 20 mins or until almost cooked, pouring more water to keep the lentils immersed if needed.

Mix in the burghul and keep cooking until fully cooked. Strain the lentils and burghul completely and set aside in a container.

Heat 50% of the