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Keftedes me Prassa

Petite fried fritters, often known as keftedes, stand as a beloved signature dish in Sephardic Jewish cuisine. These particular leek croquettes deliver a flavorful fusion of savory beef with the gentle, sweetly mild essence of leeks, making them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Wash the green leeks properly and remove the roots and the bulk of the dark green parts. Chop in half lengthways then into half-inch rounds. Put in a deep pan and fill with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Strain the leeks and transfer in a big bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and season liberally with salt and pepper. Stir well using your palms then form a several tablespoonfuls into a patty, shaping a slightly. Place on a platter and continue for the remaining of the preparation.

Heat oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is sizzling, brown the fritters in small batches until crispy on both sides. (Do not fill the skillet as this reduces the temperature of the oil.) Transfer the ready croquettes to a tray topped with kitchen paper and allow to rest.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine treat. The golden exterior reveals a creamy filling. The leafy spinach adds a bright, somewhat earthy taste, while the cheese offers a savory, savory smoothness. Feel free to swap the cheese with cooked, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or use sunflower oil)
• Fresh lemon, to accompany

For fresh spinach, wash it well, discarding any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a little liquid over a moderate heat. Once wilted, remove in a strainer for about 15 mins, then remove any remaining moisture and reserve.

When working with thawed frozen spinach, carefully remove unwanted moisture.

Preheat the oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Combine completely until incorporated. If the mixture appears too soft, add some more breadcrumbs.

Using your hands, shape the mixture into oval croquettes slightly larger than a walnut but smaller than an large egg, and set them on a tray topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a level of about half an inch. Brown the patties a small batch for 2–3 minutes each side, turning so they are golden everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only tasty but also a highly wholesome snack or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Add the lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, including extra liquid to keep the pulses covered if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Strain the ingredients completely and put aside in a bowl.

Heat half of the