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Keftedes me Prassa

Bite-sized fried croquettes, typically referred to as keftedes, represent a cherished delicacy in Sephardic Jewish cooking. These leek patties offer a delicious fusion of hearty beef with the delicate, slightly sweet essence of tender leeks, and they are utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks carefully and cut away the roots and most of the green tops. Cut lengthwise lengthways then into 1.5-centimeter slices. Put in a large skillet and submerge with cold water, then cook over a moderate heat for about 20 minutes or until tender.

Strain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, dill, parsley and paprika and spice well with pepper and salt. Combine well using your hands then form a several spoonfuls into a ball, flattening a little. Set on a tray and proceed for the rest of the ingredients.

Heat oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the croquettes in small batches until golden on each side. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Remove the finished fritters to a tray covered with paper towel and permit to rest.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a genuine pleasure. The crispy outside opens up to a soft center. The fresh spinach imparts a fresh, somewhat green flavor, while the cheese offers a savory, umami richness. Feel free to swap the cheesy element with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

If using raw spinach, clean it thoroughly, getting rid of any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a little hot water over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then remove any excess liquid and reserve.

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

Heat the oil in a skillet over a medium heat and fry the chopped onion and minced garlic until tender, about a few minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Stir completely until combined. If the mixture looks too wet, mix in some additional breadcrumbs.

Using your hands, mold the dough into oval shapes somewhat larger than a walnut but less bulky than an egg, and put them on a plate lined with wax paper. Seal and chill for at least one hour.

In a big skillet over medium flame, heat cooking oil to a level of about 1 centimeter. Cook the fritters a handful for two to three minutes per side, flipping so they are golden everywhere, then place on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only delicious but also a highly nutritious appetizer or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Place the lentils in a pot and fill with ample water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to maintain the lentils immersed if needed.

Add the cracked wheat and proceed cooking until tender. Remove the water from the ingredients thoroughly and put aside in a container.

Warm half of the