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Keftedes me Prassa

Bite-sized crispy patties, often known as keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These particular leek croquettes offer a flavorful blend of hearty ground beef with the subtle, mildly sweet essence of fresh leeks, making them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to garnish

Thoroughly wash the green leeks properly and cut away the root ends and the bulk of the dark green parts. Slice lengthwise lengthways then into half-inch pieces. Transfer in a large skillet and submerge with water, then simmer over a medium flame for about 20 mins or until tender.

Strain the leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and flavor generously with salt and pepper. Combine well using your hands then mold a few tablespoonfuls into a croquette, shaping a slightly. Put on a plate and continue for the balance of the preparation.

Warm olive oil in a frying pan to a level of about 2cm over a medium flame. When the oil is ready, cook the patties in small batches until golden brown on both sides. (Do not fill the frying pan as this lowers the heat of the cooking oil.) Take out the finished fritters to a dish lined with kitchen paper and allow to drain.

Serve with fresh lemon.

Spinach Patties

These delightful spinach with cheese fritters are a true pleasure. The crunchy crust reveals a soft filling. The fresh spinach imparts a bright, somewhat natural flavor, while the grated cheese gives a deep, savory creaminess. You can substitute the cheesy element with cooked, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for frying (or sunflower oil)
• Lemon wedges, to accompany

If using fresh spinach, rinse it well, discarding any stalks, and roughly chop it into big pieces. Place in a large saucepan with a little water over a moderate heat. Once softened, remove in a colander for about 15 minutes, then press out any remaining moisture and reserve.

If using defrosted spinach, thoroughly remove extra water.

Warm the cooking oil in a frying pan over a medium heat and saute the onion and garlic until translucent, about four minutes. Turn off the heat.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Stir well until blended. If the preparation appears too wet, add some more breadcrumbs.

By hand, form the mixture into oval shapes a bit bigger than a walnut shell but more compact than an egg, and place them on a baking sheet lined with baking paper. Cover and cool for at least 1 hour.

In a wide pan over medium flame, warm cooking oil to a depth of about half an inch. Cook the croquettes a small batch for 2–3 minutes on both sides, turning so they are golden completely, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these patties are not only delicious but also a highly nutritious appetizer or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Place the dry lentils in a pan and submerge with ample cold water. Cook over a medium heat for about 20 minutes or until almost cooked, adding additional water to ensure the lentils immersed if needed.

Stir in the bulgur wheat and keep cooking until tender. Drain the ingredients completely and put aside in a bowl.

Heat 50% of the