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Keftedes me Prassa

Small crispy croquettes, often called keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These leek patties deliver a tasty combination of hearty ground beef with the subtle, mildly sweet taste of tender leeks, and they are truly irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the green leeks well and cut away the base and the bulk of the green tops. Slice in half along the length then into half-inch pieces. Place in a large skillet and fill with cold water, then heat over a medium flame for about twenty minutes or until cooked through.

Drain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and spice and season generously with seasoning. Mix thoroughly using your palms then mold a couple of scoops into a patty, shaping a slightly. Set on a tray and repeat for the remaining of the mixture.

Heat olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the croquettes in small groups until crispy on each side. (Avoid overcrowding the frying pan as this reduces the oil temperature of the cooking oil.) Take out the ready croquettes to a dish covered with absorbent paper and allow to rest.

Serve with fresh lemon.

Spinach Patties

These delightful spinach with cheese fritters are a true delight. The golden outside opens up to a soft filling. The fresh spinach adds a fresh, somewhat green note, while the dairy provides a deep, savory richness. It's possible to replace the cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Fresh lemon, to accompany

When using fresh spinach, clean it thoroughly, discarding any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a little hot water over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then remove any extra water and reserve.

If using defrosted spinach, thoroughly squeeze out extra water.

Preheat the cooking oil in a skillet over a medium flame and cook the onion and garlic cloves until softened, about four minutes. Take off the stove.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with seasoning. Mix completely until combined. If the dough appears too soft, mix in some extra breadcrumbs.

Using your hands, mold the preparation into elongated patties a bit bigger than a walnut shell but smaller than an egg, and set them on a tray lined with wax paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1cm. Fry the patties a small batch for 2–3 minutes on both sides, turning so they are crispy everywhere, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a extremely wholesome appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a pan and submerge with ample fresh water. Cook over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to keep the legumes covered if necessary.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the ingredients completely and set aside in a container.

Warm half of the