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Keftedes me Prassa

Petite pan-fried croquettes, often called keftedes, stand as a cherished signature dish in Sephardic Jewish cooking. These particular leek fritters offer a delicious combination of rich ground beef with the delicate, sweetly mild taste of tender leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Clean the fresh leeks properly and cut away the base and the bulk of the green tops. Slice in half lengthways then into 1.5-centimeter slices. Place in a deep pan and cover with water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the cooked leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and season generously with seasoning. Stir well using your fingers then shape a several tablespoonfuls into a ball, flattening a bit. Put on a tray and proceed for the balance of the preparation.

Warm cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is ready, brown the fritters in batches until golden on each side. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the finished patties to a plate lined with paper towel and permit to rest.

Present with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine pleasure. The crunchy outside opens up to a smooth center. The spinach brings a bright, moderately green taste, while the grated cheese gives a rich, savory creaminess. Feel free to swap the cheese with boiled, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

For fresh spinach, clean it thoroughly, removing any stalks, and cut into it into big pieces. Put in a deep pan with a little water over a medium heat. Once wilted, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and put aside.

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

Heat the cooking oil in a skillet over a medium heat and fry the diced onion and garlic until tender, about 4 minutes. Take off the stove.

Put the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Mix completely until combined. If the preparation looks too loose, add some more breading.

Using your hands, form the preparation into oval shapes somewhat larger than a walnut but less bulky than an large egg, and place them on a tray topped with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat oil to a level of about 1cm. Cook the patties a few at a time for 2–3 minutes each side, rotating so they are crispy completely, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Patties

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a extremely wholesome bite or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a pot and cover with ample cold water. Cook over a medium flame for about 20 minutes or until partially softened, pouring more water to ensure the legumes immersed if required.

Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients completely and set aside in a mixing bowl.

Heat a portion of the