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Keftedes me Prassa

Small fried fritters, commonly known as keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These particular leek fritters deliver a tasty combination of savory beef with the subtle, mildly sweet taste of fresh leeks, making them truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks carefully and cut away the roots and the majority of the dark green parts. Cut lengthwise along the length then into 1.5cm pieces. Place in a large skillet and fill with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Drain the leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and spice well with salt and pepper. Stir well using your fingers then shape a few tablespoonfuls into a croquette, pressing a slightly. Put on a tray and repeat for the remaining of the preparation.

Warm cooking oil in a skillet to a depth of about 2cm over a medium heat. When the olive oil is sizzling, cook the fritters in batches until golden brown on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Transfer the ready fritters to a tray covered with paper towel and let to cool.

Serve with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a real delight. The crunchy crust opens up to a smooth center. The leafy spinach imparts a vibrant, moderately earthy taste, while the grated cheese offers a rich, umami richness. Feel free to swap the cheese with cooked, mashed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to serve

If using leafy greens, rinse it carefully, discarding any tough stems, and coarsely chop it into large chunks. Put in a big pot with a bit of water over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then remove any extra water and set aside.

When working with defrosted spinach, carefully remove excess liquid.

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

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Stir well until blended. If the mixture appears too loose, mix in some extra crumbs.

With your fingers, mold the mixture into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and put them on a tray covered with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, preheat oil to a level of about half an inch. Brown the croquettes a few at a time for a couple of minutes per side, flipping so they are crispy everywhere, then put on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a highly healthy appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to accompany

Put the lentils in a pot and submerge with enough fresh water. Boil over a medium flame for about 20 minutes or until nearly done, adding more water to maintain the lentils immersed if needed.

Stir in the burghul and keep cooking until softened. Drain the ingredients thoroughly and set aside in a container.

Preheat half of the