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Keftedes me Prassa

Small pan-fried patties, often called keftedes, represent a cherished signature dish in Sephardic cooking. These particular leek fritters deliver a tasty combination of rich ground beef with the gentle, slightly sweet flavour of leeks, rendering them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and trim off the root ends and most of the green tops. Cut in half along the length then into 1.5-centimeter pieces. Put in a deep pan and submerge with water, then cook over a medium heat for about 20 minutes or until cooked through.

Strain the softened leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice liberally with pepper and salt. Mix thoroughly using your hands then mold a several spoonfuls into a patty, shaping a little. Set on a tray and repeat for the balance of the ingredients.

Heat cooking oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is sizzling, brown the croquettes in small batches until crispy on each side. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Remove the cooked patties to a tray lined with paper towel and permit to rest.

Serve with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a true pleasure. The crispy crust reveals a soft interior. The leafy spinach brings a bright, somewhat earthy note, while the dairy provides a deep, flavorful richness. It's possible to replace the cheesy element with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, wash it carefully, removing any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a little liquid over a medium heat. Once cooked, drain in a colander for about 15 mins, then press out any excess liquid and reserve.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and saute the diced onion and garlic until translucent, about a few minutes. Take off the heat.

Put the wilted spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Combine completely until incorporated. If the dough looks too wet, add some additional breadcrumbs.

With your fingers, form the mixture into elongated patties somewhat larger than a walnut shell but more compact than an egg, and place them on a plate covered with parchment paper. Cover and cool for at least one hour.

In a wide pan over moderate heat, warm oil to a level of about 1cm. Cook the croquettes a small batch for 2–3 minutes each side, turning so they are golden everywhere, then place on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only delicious but also a extremely nutritious bite or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and cover with enough fresh water. Boil over a medium heat for about 20 mins or until nearly done, pouring more water to keep the lentils submerged if required.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the ingredients well and reserve in a mixing bowl.

Heat 50% of the