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Keftedes me Prassa

Petite crispy croquettes, often called keftedes, represent a beloved signature dish in Sephardic Jewish cuisine. These wonderful leek fritters offer a delicious combination of hearty minced beef with the subtle, sweetly mild essence of tender leeks, rendering them truly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the green leeks carefully and trim off the root ends and most of the dark green parts. Cut in half along the length then into half-inch pieces. Put in a deep pan and fill with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Strain the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and paprika and spice generously with salt and pepper. Mix well using your palms then form a several scoops into a patty, pressing a little. Put on a plate and continue for the balance of the mixture.

Preheat oil in a skillet to a amount of about ¾ inch over a medium heat. When the olive oil is sizzling, cook the croquettes in small groups until golden on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the cooking oil.) Transfer the ready croquettes to a tray lined with kitchen paper and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These spinach and cheese fritters are a genuine pleasure. The crunchy exterior reveals a smooth center. The spinach imparts a bright, moderately natural flavor, while the grated cheese provides a deep, flavorful creaminess. It's possible to replace the cheese with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to garnish

When using leafy greens, clean it well, discarding any hard stems, and coarsely chop it into sizable portions. Put in a big pot with a little hot water over a medium heat. Once cooked, remove in a sieve for about 15 mins, then remove any excess liquid and reserve.

If using thawed frozen spinach, thoroughly press out extra water.

Preheat the cooking oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until tender, about 4 minutes. Remove from the stove.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Combine completely until combined. If the dough seems too wet, add some additional breading.

By hand, shape the mixture into oval croquettes somewhat larger than a nut but less bulky than an large egg, and set them on a tray topped with parchment paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, preheat oil to a amount of about 1 centimeter. Fry the fritters a handful for 2–3 minutes per side, rotating so they are golden brown all over, then put on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a extremely healthy appetizer or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a pan and cover with ample fresh water. Simmer over a medium heat for about 20 minutes or until nearly done, including additional water to ensure the legumes covered if needed.

Mix in the burghul and keep cooking until tender. Strain the ingredients completely and reserve in a container.

Preheat half of the