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Keftedes me Prassa

Small crispy fritters, often known as keftedes, are a cherished signature dish in Sephardic cuisine. These wonderful leek fritters present a flavorful fusion of hearty beef with the delicate, mildly sweet taste of fresh leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to accompany

Clean the fresh leeks carefully and remove the root ends and the bulk of the green stalk. Slice in half lengthways then into 1.5cm pieces. Place in a deep frying pan and cover with fresh water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Mix thoroughly using your fingers then shape a several spoonfuls into a ball, pressing a bit. Put on a plate and continue for the balance of the ingredients.

Preheat cooking oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is sizzling, fry the patties in small batches until crispy on both sides. (Don't overcrowd the pan as this drops the heat of the cooking oil.) Take out the finished patties to a dish lined with kitchen paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a true pleasure. The crispy crust reveals a smooth filling. The fresh spinach adds a bright, slightly earthy flavor, while the grated cheese provides a deep, flavorful smoothness. It's possible to replace the cheesy element with steamed, mashed potato if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it well, discarding any stalks, and cut into it into large chunks. Put in a deep pan with a small amount water over a medium flame. Once softened, strain in a colander for about a quarter hour, then press out any extra water and put aside.

If using thawed frozen spinach, thoroughly remove extra water.

Heat the cooking oil in a skillet over a moderate heat and cook the chopped onion and garlic until tender, about 4 minutes. Remove from the flame.

Combine the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Combine well until incorporated. If the mixture seems too soft, incorporate some more crumbs.

Using your hands, shape the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and set them on a baking sheet lined with wax paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium flame, heat cooking oil to a level of about 1cm. Brown the patties a few at a time for 2–3 minutes on both sides, rotating so they are golden everywhere, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely wholesome appetizer or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to accompany

Place the lentils in a pan and cover with enough water. Boil over a moderate heat for about 20 minutes or until almost cooked, including more water to maintain the legumes covered if necessary.

Mix in the cracked wheat and proceed cooking until tender. Drain the ingredients completely and put aside in a bowl.

Warm half of the