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Keftedes me Prassa

Bite-sized crispy patties, typically referred to as keftedes, are a treasured delicacy in Sephardic cuisine. These leek croquettes deliver a flavorful fusion of savory beef with the gentle, slightly sweet taste of fresh leeks, rendering them truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the leeks well and remove the roots and the bulk of the green tops. Cut into halves along the length then into 1.5cm pieces. Put in a deep frying pan and cover with water, then cook over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Stir completely using your palms then shape a couple of scoops into a patty, pressing a little. Put on a platter and proceed for the balance of the preparation.

Warm olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the fritters in batches until golden on all sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Transfer the finished fritters to a dish topped with absorbent paper and permit to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach fritters are a real pleasure. The crispy outside opens up to a creamy interior. The fresh spinach imparts a vibrant, slightly green flavor, while the dairy offers a rich, savory smoothness. You can substitute the cheesy element with steamed, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon wedges, to garnish

For leafy greens, clean it well, removing any tough stems, and roughly chop it into large chunks. Place in a deep pan with a small amount liquid over a medium heat. Once wilted, remove in a sieve for about a quarter hour, then press out any excess liquid and set aside.

When working with defrosted spinach, completely press out unwanted moisture.

Heat the cooking oil in a frying pan over a medium flame and fry the chopped onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Place the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and flavor with seasoning. Combine completely until incorporated. If the mixture looks too wet, incorporate some additional breading.

By hand, form the dough into elongated patties slightly larger than a nut but more compact than an chicken egg, and set them on a tray covered with wax paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium flame, preheat oil to a level of about half an inch. Brown the patties a handful for 2–3 minutes per side, flipping so they are crispy completely, then transfer on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these fritters are not only tasty but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a pan and submerge with ample water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding additional water to keep the legumes submerged if necessary.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients thoroughly and reserve in a container.

Heat a portion of the