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Keftedes me Prassa

Petite fried croquettes, commonly called keftedes, represent a beloved signature dish in Sephardic Jewish cuisine. These wonderful leek fritters deliver a delicious fusion of savory minced beef with the delicate, slightly sweet taste of fresh leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the green leeks well and cut away the base and the majority of the green tops. Cut in half lengthways then into half-inch pieces. Transfer in a deep pan and cover with fresh water, then simmer over a medium flame for about twenty minutes or until softened.

Drain the softened leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice well with pepper and salt. Mix thoroughly using your palms then shape a few tablespoonfuls into a croquette, flattening a little. Place on a tray and repeat for the rest of the ingredients.

Heat cooking oil in a skillet to a level of about 2cm over a medium heat. When the oil is ready, fry the patties in small groups until golden on both sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Take out the cooked patties to a plate covered with kitchen paper and permit to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true pleasure. The golden outside opens up to a creamy interior. The spinach adds a bright, moderately green flavor, while the dairy gives a savory, umami richness. It's possible to replace the cheese with cooked, pureed potato if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

When using leafy greens, rinse it well, discarding any stalks, and cut into it into sizable portions. Place in a large saucepan with a bit of hot water over a moderate heat. Once softened, strain in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

If using defrosted spinach, carefully press out unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, breading and eggs in a large bowl and spice with seasoning. Stir well until combined. If the preparation looks too loose, add some extra crumbs.

Using your hands, mold the preparation into oval shapes a bit bigger than a nut but less bulky than an egg, and place them on a plate covered with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, preheat olive oil to a depth of about half an inch. Brown the patties a few at a time for two to three minutes each side, flipping so they are golden brown everywhere, then place on kitchen roll.

Present with lemon slices.

Lentil Patties

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

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Put the dry lentils in a pan and fill with ample cold water. Cook over a medium heat for about twenty minutes or until almost cooked, adding more water to maintain the legumes immersed if necessary.

Mix in the cracked wheat and continue cooking until tender. Strain the ingredients well and set aside in a container.

Preheat 50% of the