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Keftedes me Prassa

Petite pan-fried croquettes, commonly called keftedes, are a treasured signature dish in Sephardic Jewish cooking. These particular leek fritters offer a tasty fusion of savory minced beef with the delicate, slightly sweet taste of tender leeks, rendering them utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Clean the green leeks well and cut away the base and the majority of the green stalk. Cut lengthwise along the length then into 1.5cm rounds. Place in a large skillet and cover with fresh water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the leeks and place in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and flavor generously with salt and pepper. Combine well using your palms then shape a several spoonfuls into a croquette, flattening a slightly. Set on a platter and repeat for the remaining of the preparation.

Warm olive oil in a pan to a depth of about ¾ inch over a medium flame. When the oil is ready, brown the fritters in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Remove the ready patties to a tray covered with paper towel and permit to cool.

Present with fresh lemon.

Spinach Patties

These delightful spinach and cheese fritters are a true delight. The crispy crust gives way to a creamy center. The fresh spinach imparts a fresh, moderately natural flavor, while the dairy offers a deep, flavorful creaminess. Feel free to swap the cheese with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into large chunks. Place in a deep pan with a bit of water over a medium flame. Once cooked, drain in a colander for about 15 minutes, then press out any extra water and reserve.

When working with thawed frozen spinach, completely press out unwanted moisture.

Heat the olive oil in a skillet over a medium flame and saute the chopped onion and garlic until tender, about four minutes. Take off the stove.

Put the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Mix well until combined. If the mixture seems too wet, incorporate some more breadcrumbs.

Using your hands, mold the mixture into elongated patties slightly larger than a walnut shell but more compact than an egg, and set them on a tray covered with parchment paper. Cover and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm olive oil to a amount of about 1 centimeter. Brown the patties a handful for 2–3 minutes on both sides, flipping so they are crispy everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely healthy appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a pan and cover with ample fresh water. Simmer over a medium flame for about 20 mins or until nearly done, adding more water to maintain the lentils covered if required.

Stir in the burghul and continue cooking until softened. Drain the ingredients well and put aside in a mixing bowl.

Warm half of the