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Keftedes me Prassa

Petite crispy croquettes, typically known as keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These particular leek fritters offer a tasty fusion of hearty beef with the gentle, slightly sweet essence of fresh leeks, and they are truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Wash the green leeks properly and remove the base and most of the green tops. Chop into halves lengthways then into half-inch slices. Transfer in a large skillet and fill with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Mix well using your palms then form a several scoops into a croquette, pressing a little. Set on a plate and continue for the rest of the preparation.

Preheat olive oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is hot, brown the fritters in small batches until golden on both sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the finished patties to a tray lined with paper towel and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a true delight. The crispy crust opens up to a soft filling. The fresh spinach imparts a fresh, somewhat natural note, while the grated cheese provides a deep, savory smoothness. Feel free to swap the cheese with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to garnish

When using leafy greens, clean it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Put in a large saucepan with a bit of hot water over a medium flame. Once cooked, remove in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

For thawed frozen spinach, completely press out excess liquid.

Heat the cooking oil in a pan over a moderate heat and cook the diced onion and garlic cloves until tender, about a few minutes. Remove from the stove.

Put the prepared spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Stir completely until blended. If the dough seems too wet, add some extra crumbs.

By hand, shape the dough into elongated patties somewhat larger than a nut but less bulky than an egg, and place them on a plate topped with parchment paper. Cover and chill for at least 1 hour.

In a wide pan over medium flame, warm oil to a depth of about 1 centimeter. Cook the patties a handful for a couple of minutes per side, rotating so they are golden everywhere, then place on paper towel.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and moist center, these fritters are not only flavorful but also a highly wholesome appetizer or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to accompany

Place the brown lentils in a pan and cover with ample water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring extra liquid to ensure the pulses submerged if needed.

Stir in the burghul and continue cooking until tender. Remove the water from the ingredients thoroughly and reserve in a mixing bowl.

Preheat half of the