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Keftedes me Prassa

Bite-sized fried fritters, often called keftedes, are a cherished signature dish in Sephardic cuisine. These particular leek croquettes deliver a tasty combination of savory minced beef with the subtle, sweetly mild essence of leeks, making them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks properly and remove the root ends and the majority of the green tops. Cut lengthwise longways then into 1.5cm pieces. Transfer in a deep frying pan and submerge with cold water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, crumbs, dill, chopped parsley and paprika and season generously with salt and pepper. Combine well using your hands then form a couple of spoonfuls into a ball, shaping a slightly. Put on a plate and repeat for the balance of the mixture.

Preheat olive oil in a skillet to a level of about 2cm over a moderate heat. When the oil is sizzling, fry the croquettes in small batches until golden on all sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Remove the ready croquettes to a plate lined with paper towel and permit to cool.

Serve with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a genuine delight. The golden outside reveals a smooth filling. The fresh spinach brings a bright, moderately earthy note, while the dairy gives a deep, umami richness. Feel free to swap the cheesy element with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to garnish

When using raw spinach, wash it thoroughly, removing any stalks, and roughly chop it into sizable portions. Place in a big pot with a little liquid over a medium heat. Once wilted, remove in a strainer for about 15 mins, then press out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly press out excess liquid.

Warm the olive oil in a pan over a moderate heat and fry the onion and garlic cloves until tender, about a few minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Combine well until blended. If the mixture appears too loose, incorporate some additional crumbs.

By hand, shape the mixture into elongated patties slightly larger than a walnut but smaller than an egg, and put them on a baking sheet lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, preheat olive oil to a amount of about 1cm. Brown the fritters a small batch for two to three minutes each side, flipping so they are golden completely, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their golden crust and soft inside, these patties are not only tasty but also a highly nutritious snack or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to accompany

Put the brown lentils in a pan and submerge with ample water. Boil over a medium heat for about 20 minutes or until almost cooked, adding more water to maintain the pulses submerged if needed.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and reserve in a mixing bowl.

Warm a portion of the