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Keftedes me Prassa

Bite-sized fried croquettes, typically known as keftedes, are a beloved signature dish in Sephardic Jewish cuisine. These particular leek patties deliver a delicious combination of hearty ground beef with the subtle, sweetly mild essence of tender leeks, rendering them truly addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Clean the fresh leeks well and remove the base and most of the green tops. Cut lengthwise longways then into half-inch slices. Put in a deep frying pan and fill with water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and season generously with seasoning. Stir well using your fingers then mold a few scoops into a ball, flattening a bit. Put on a platter and continue for the remaining of the ingredients.

Heat olive oil in a skillet to a depth of about 2cm over a medium heat. When the oil is sizzling, fry the croquettes in small groups until crispy on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Remove the ready fritters to a tray covered with absorbent paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true pleasure. The golden exterior gives way to a creamy filling. The leafy spinach imparts a vibrant, moderately natural taste, while the grated cheese offers a deep, flavorful smoothness. Feel free to swap the cheesy element with boiled, pureed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or vegetable oil)
• Lemon slices, to garnish

For raw spinach, rinse it well, getting rid of any stalks, and coarsely chop it into large chunks. Put in a deep pan with a small amount hot water over a moderate heat. Once softened, remove in a strainer for about 15 mins, then remove any extra water and set aside.

For defrosted spinach, carefully press out excess liquid.

Preheat the cooking oil in a pan over a medium flame and cook the chopped onion and garlic until tender, about a few minutes. Remove from the flame.

Place the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Mix well until blended. If the mixture looks too soft, add some more crumbs.

Using your hands, mold the dough into oval croquettes slightly larger than a nut but more compact than an egg, and place them on a plate covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, heat cooking oil to a level of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes per side, rotating so they are golden completely, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only tasty but also a highly nutritious snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a saucepan and submerge with enough cold water. Cook over a medium heat for about twenty minutes or until nearly done, pouring more water to keep the lentils submerged if necessary.

Mix in the burghul and proceed cooking until softened. Strain the ingredients well and set aside in a container.

Warm half of the