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Keftedes me Prassa

Petite pan-fried croquettes, commonly called keftedes, represent a treasured delicacy in Sephardic cuisine. These leek croquettes present a tasty fusion of rich beef with the gentle, mildly sweet essence of leeks, and they are utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Clean the leeks properly and remove the roots and most of the green stalk. Chop into halves lengthways then into 1.5-centimeter rounds. Place in a large skillet and cover with water, then heat over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and transfer in a mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and season generously with salt and pepper. Combine thoroughly using your palms then form a several spoonfuls into a ball, pressing a bit. Put on a tray and continue for the remaining of the mixture.

Heat oil in a skillet to a level of about 2 centimeters over a medium flame. When the olive oil is hot, fry the croquettes in small batches until golden on both sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Transfer the cooked fritters to a dish covered with kitchen paper and let to rest.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach croquettes are a true delight. The crunchy outside gives way to a creamy filling. The fresh spinach adds a vibrant, slightly earthy taste, while the grated cheese gives a rich, flavorful richness. Feel free to swap the cheesy element with steamed, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to serve

When using fresh spinach, rinse it well, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little hot water over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then press out any extra water and reserve.

For previously frozen spinach, completely press out unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and fry the diced onion and minced garlic until translucent, about four minutes. Remove from the heat.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a container and season with salt and pepper. Stir completely until combined. If the dough seems too loose, incorporate some extra breadcrumbs.

By hand, shape the preparation into oval croquettes a bit bigger than a walnut but less bulky than an egg, and set them on a baking sheet covered with parchment paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, preheat cooking oil to a amount of about half an inch. Cook the fritters a handful for a couple of minutes on both sides, turning so they are golden everywhere, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only tasty but also a highly healthy bite or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to accompany

Add the lentils in a saucepan and cover with ample fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding more water to keep the pulses covered if required.

Add the burghul and keep cooking until tender. Strain the mixture completely and reserve in a container.

Warm 50% of the