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Keftedes me Prassa

Bite-sized fried patties, commonly referred to as keftedes, represent a beloved speciality in Sephardic cooking. These leek patties offer a tasty combination of hearty beef with the subtle, slightly sweet flavour of tender leeks, rendering them utterly irresistible.

Makes 12

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

Clean the leeks properly and trim off the roots and most of the green stalk. Slice lengthwise along the length then into half-inch pieces. Put in a deep frying pan and fill with water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and paprika and season generously with seasoning. Mix completely using your palms then shape a couple of tablespoonfuls into a ball, flattening a bit. Set on a platter and repeat for the remaining of the preparation.

Warm oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is ready, cook the fritters in small groups until golden on all sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Remove the finished croquettes to a dish topped with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a real pleasure. The golden outside reveals a smooth interior. The spinach adds a vibrant, moderately earthy taste, while the grated cheese provides a savory, umami creaminess. You can substitute the dairy cheese with steamed, crushed spuds if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Lemon slices, to serve

For leafy greens, wash it carefully, discarding any tough stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a little water over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then squeeze out any extra water and put aside.

When working with previously frozen spinach, completely squeeze out excess liquid.

Preheat the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic cloves until tender, about four minutes. Remove from the stove.

Put the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Combine well until incorporated. If the mixture looks too wet, incorporate some extra breadcrumbs.

Using your hands, form the mixture into oval shapes somewhat larger than a nut but less bulky than an egg, and put them on a plate topped with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat oil to a amount of about half an inch. Cook the fritters a few at a time for two to three minutes each side, turning so they are crispy completely, then put on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

With their crunchy outside and tender interior, these fritters are not only tasty but also a highly healthy snack or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to liking
• Yogurt and lemon slices, to serve

Place the dry lentils in a pot and cover with plenty of fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, pouring more water to ensure the legumes submerged if necessary.

Stir in the cracked wheat and keep cooking until fully cooked. Remove the water from the mixture completely and reserve in a container.

Preheat 50% of the