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Keftedes me Prassa

Small pan-fried patties, commonly referred to as keftedes, stand as a cherished speciality in Sephardic culinary traditions. These leek croquettes deliver a flavorful fusion of rich beef with the delicate, slightly sweet essence of tender leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks properly and remove the base and the majority of the green tops. Cut lengthwise lengthways then into 1.5cm pieces. Put in a deep pan and fill with water, then heat over a medium heat for about 20 minutes or until cooked through.

Drain the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, dill, flat-leaf parsley and paprika and spice well with pepper and salt. Mix completely using your palms then mold a couple of tablespoonfuls into a patty, flattening a slightly. Put on a plate and proceed for the remaining of the preparation.

Preheat cooking oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is hot, fry the fritters in small groups until golden on all sides. (Avoid overcrowding the pan as this reduces the heat of the cooking oil.) Transfer the finished fritters to a tray lined with kitchen paper and allow to rest.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a true pleasure. The golden outside reveals a soft center. The spinach brings a vibrant, somewhat natural flavor, while the dairy provides a deep, savory richness. Feel free to swap the cheese with cooked, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, wash it well, removing any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a little water over a medium heat. Once wilted, strain in a colander for about 15 minutes, then remove any excess liquid and reserve.

If using defrosted spinach, carefully press out unwanted moisture.

Preheat the oil in a pan over a medium heat and saute the diced onion and minced garlic until translucent, about 4 minutes. Turn off the heat.

Place the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Stir well until incorporated. If the dough looks too soft, incorporate some more breading.

Using your hands, mold the preparation into oval croquettes slightly larger than a nut but less bulky than an large egg, and set them on a tray covered with parchment paper. Cover and chill for at least one hour.

In a large frying pan over moderate heat, warm oil to a depth of about 1 centimeter. Fry the fritters a handful for 2–3 minutes on both sides, rotating so they are crispy all over, then place on paper towel.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to accompany

Place the brown lentils in a pot and cover with plenty of fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding more water to ensure the legumes covered if required.

Add the bulgur wheat and continue cooking until softened. Drain the lentils and burghul well and reserve in a container.

Warm 50% of the