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Keftedes me Prassa

Petite fried fritters, often known as keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes offer a flavorful combination of hearty ground beef with the subtle, slightly sweet flavour of tender leeks, and they are truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Clean the leeks well and trim off the base and the majority of the green tops. Cut in half along the length then into half-inch pieces. Transfer in a deep frying pan and fill with cold water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, parsley and paprika and spice well with salt and pepper. Stir completely using your hands then mold a few spoonfuls into a ball, shaping a bit. Put on a plate and repeat for the remaining of the mixture.

Heat olive oil in a pan to a level of about ¾ inch over a medium heat. When the oil is hot, cook the fritters in small groups until golden on each side. (Do not fill the pan as this drops the temperature of the oil.) Remove the ready patties to a tray covered with paper towel and let to drain.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese fritters are a true pleasure. The crispy exterior opens up to a soft filling. The leafy spinach adds a fresh, slightly green flavor, while the grated cheese gives a deep, flavorful richness. You can substitute the cheese with cooked, pureed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

If using leafy greens, rinse it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Place in a large saucepan with a small amount liquid over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then press out any remaining moisture and reserve.

When working with thawed frozen spinach, completely remove extra water.

Preheat the oil in a skillet over a moderate heat and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the heat.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, breading and eggs in a container and flavor with seasoning. Combine completely until combined. If the mixture looks too wet, add some more breadcrumbs.

With your fingers, shape the mixture into elongated patties somewhat larger than a walnut but more compact than an chicken egg, and set them on a plate topped with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, heat cooking oil to a amount of about 1 centimeter. Cook the croquettes a handful for a couple of minutes per side, turning so they are golden brown completely, then place on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only delicious but also a wonderfully nutritious bite or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pot and submerge with plenty of fresh water. Cook over a medium heat for about twenty minutes or until partially softened, pouring additional water to maintain the lentils immersed if necessary.

Stir in the burghul and proceed cooking until softened. Strain the lentils and burghul well and put aside in a container.

Heat a portion of the