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Keftedes me Prassa

Small pan-fried patties, typically known as keftedes, are a beloved delicacy in Sephardic cuisine. These leek croquettes deliver a tasty fusion of rich beef with the subtle, slightly sweet essence of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks well and trim off the roots and the bulk of the green tops. Slice lengthwise along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with cold water, then heat over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a big bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and spice well with salt and pepper. Mix completely using your palms then form a several scoops into a croquette, shaping a slightly. Set on a plate and repeat for the rest of the preparation.

Warm oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is hot, cook the fritters in batches until golden brown on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Take out the finished croquettes to a tray lined with kitchen paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a real delight. The crispy outside opens up to a smooth center. The leafy spinach imparts a vibrant, slightly green flavor, while the cheese gives a rich, flavorful creaminess. Feel free to swap the cheese with boiled, mashed potato if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

When using raw spinach, wash it thoroughly, removing any hard stems, and roughly chop it into large chunks. Put in a large saucepan with a little water over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then remove any remaining moisture and reserve.

For thawed frozen spinach, carefully press out unwanted moisture.

Warm the olive oil in a skillet over a moderate heat and cook the onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Stir completely until blended. If the mixture appears too wet, incorporate some extra crumbs.

Using your hands, form the preparation into oval shapes slightly larger than a nut but less bulky than an chicken egg, and set them on a plate covered with parchment paper. Seal and chill for at least one hour.

In a big skillet over moderate heat, warm olive oil to a depth of about half an inch. Fry the patties a small batch for 2–3 minutes per side, turning so they are golden completely, then transfer on paper towel.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully healthy bite or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Place the lentils in a pot and cover with ample fresh water. Simmer over a medium heat for about twenty minutes or until partially softened, pouring extra liquid to keep the pulses covered if needed.

Stir in the burghul and continue cooking until tender. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Heat 50% of the