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Keftedes me Prassa

Petite fried fritters, typically known as keftedes, stand as a cherished speciality in Sephardic Jewish culinary traditions. These particular leek fritters offer a delicious blend of savory minced beef with the gentle, mildly sweet essence of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to serve

Wash the green leeks properly and cut away the root ends and the majority of the green tops. Chop lengthwise longways then into half-inch slices. Put in a deep pan and submerge with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and transfer in a mixing bowl with the beef, beaten eggs, matzo meal, dill, parsley and spice and flavor liberally with pepper and salt. Stir well using your hands then shape a few scoops into a patty, shaping a bit. Set on a plate and proceed for the balance of the preparation.

Warm cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the fritters in small groups until crispy on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Remove the cooked croquettes to a tray lined with absorbent paper and let to cool.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a genuine pleasure. The golden outside opens up to a smooth center. The leafy spinach imparts a vibrant, somewhat natural taste, while the dairy offers a savory, umami creaminess. It's possible to replace the dairy cheese with cooked, pureed potato if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

When using leafy greens, wash it thoroughly, removing any stalks, and roughly chop it into big pieces. Put in a deep pan with a small amount hot water over a medium heat. Once softened, drain in a colander for about a quarter hour, then remove any remaining moisture and put aside.

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

Warm the olive oil in a frying pan over a medium flame and fry the chopped onion and garlic until softened, about four minutes. Take off the heat.

Put the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a large bowl and season with seasoning. Mix completely until incorporated. If the dough looks too soft, mix in some extra crumbs.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut but less bulky than an egg, and set them on a baking sheet lined with wax paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium heat, warm oil to a amount of about half an inch. Fry the croquettes a small batch for a couple of minutes each side, rotating so they are golden brown everywhere, then place on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a golden crust and moist center, these croquettes are not only delicious but also a highly nutritious appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon wedges, to accompany

Add the dry lentils in a pan and submerge with enough cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to ensure the lentils submerged if required.

Mix in the burghul and keep cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Preheat a portion of the