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Keftedes me Prassa

Small crispy fritters, typically called keftedes, represent a treasured delicacy in Sephardic Jewish cuisine. These leek croquettes present a delicious fusion of hearty minced beef with the delicate, slightly sweet flavour of tender leeks, and they are utterly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to garnish

Clean the leeks properly and cut away the base and most of the green stalk. Slice lengthwise along the length then into half-inch pieces. Transfer in a large skillet and fill with cold water, then cook over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and flavor liberally with pepper and salt. Combine thoroughly using your palms then shape a couple of scoops into a ball, shaping a bit. Place on a platter and proceed for the balance of the preparation.

Preheat olive oil in a frying pan to a level of about ¾ inch over a moderate heat. When the heated oil is hot, fry the patties in small groups until golden on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Transfer the ready croquettes to a tray topped with paper towel and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a true delight. The crispy crust opens up to a smooth interior. The spinach adds a bright, slightly earthy taste, while the grated cheese gives a rich, savory creaminess. You can substitute the cheesy element with cooked, mashed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

For leafy greens, wash it carefully, discarding any tough stems, and coarsely chop it into large chunks. Put in a deep pan with a bit of liquid over a moderate heat. Once softened, strain in a colander for about 15 mins, then remove any excess liquid and put aside.

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

Preheat the oil in a skillet over a moderate heat and saute the chopped onion and minced garlic until translucent, about four minutes. Turn off the stove.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and eggs in a container and spice with salt and pepper. Mix thoroughly until combined. If the mixture appears too soft, mix in some additional crumbs.

By hand, shape the mixture into oval shapes a bit bigger than a walnut shell but more compact than an large egg, and put them on a plate topped with baking paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium flame, warm olive oil to a amount of about 1 centimeter. Cook the croquettes a few at a time for two to three minutes each side, flipping so they are crispy all over, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

With their golden crust and tender interior, these fritters are not only flavorful but also a highly nutritious snack or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Place the brown lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium flame for about 20 minutes or until partially softened, including additional water to ensure the legumes submerged if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul completely and set aside in a container.

Warm half of the