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Keftedes me Prassa

Bite-sized pan-fried croquettes, typically called keftedes, represent a beloved speciality in Sephardic Jewish cuisine. These leek patties deliver a tasty blend of rich beef with the delicate, sweetly mild flavour of fresh leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and cut away the roots and the majority of the green stalk. Slice in half along the length then into half-inch rounds. Place in a large skillet and cover with cold water, then heat over a moderate heat for about 20 mins or until softened.

Strain the cooked leeks and place in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor well with salt and pepper. Combine well using your palms then mold a couple of scoops into a patty, shaping a slightly. Place on a plate and continue for the balance of the preparation.

Preheat cooking oil in a pan to a amount of about ¾ inch over a medium flame. When the olive oil is hot, brown the croquettes in small batches until crispy on all sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Transfer the finished fritters to a dish covered with paper towel and allow to drain.

Present with lemon slices.

Spinach Patties

These amazing cheesy spinach fritters are a real delight. The crispy crust gives way to a smooth center. The leafy spinach imparts a vibrant, slightly earthy taste, while the dairy offers a deep, savory smoothness. You can substitute the dairy cheese with cooked, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Olive oil for frying (or sunflower oil)
• Lemon wedges, to garnish

For fresh spinach, wash it well, removing any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a little hot water over a medium heat. Once wilted, remove in a strainer for about 15 minutes, then remove any extra water and put aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Preheat the oil in a pan over a medium flame and saute the diced onion and garlic cloves until softened, about 4 minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until combined. If the mixture appears too soft, add some more breading.

With your fingers, form the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a tray topped with baking paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, preheat cooking oil to a level of about 1 centimeter. Fry the fritters a small batch for two to three minutes on both sides, rotating so they are crispy everywhere, then put on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these fritters are not only tasty but also a wonderfully wholesome appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to serve

Put the lentils in a pan and cover with ample cold water. Cook over a medium flame for about twenty minutes or until nearly done, including extra liquid to keep the lentils immersed if needed.

Stir in the burghul and proceed cooking until tender. Remove the water from the mixture completely and put aside in a bowl.

Preheat a portion of the