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Keftedes me Prassa

Petite fried patties, typically known as keftedes, stand as a cherished delicacy in Sephardic cooking. These wonderful leek fritters offer a tasty blend of savory ground beef with the gentle, mildly sweet essence of tender leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Clean the fresh leeks carefully and trim off the root ends and most of the green stalk. Cut in half lengthways then into half-inch rounds. Transfer in a deep frying pan and cover with cold water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the leeks and transfer in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, chopped parsley and paprika and flavor generously with salt and pepper. Combine completely using your palms then form a couple of scoops into a croquette, shaping a bit. Place on a platter and proceed for the remaining of the mixture.

Heat olive oil in a frying pan to a level of about 2cm over a medium flame. When the oil is ready, cook the croquettes in small batches until golden brown on all sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Remove the ready fritters to a tray lined with absorbent paper and permit to drain.

Present with lemon slices.

Spinach Croquettes

These amazing spinach with cheese fritters are a genuine pleasure. The crunchy outside opens up to a soft interior. The leafy spinach adds a bright, moderately natural note, while the dairy provides a rich, umami richness. It's possible to replace the cheesy element with boiled, mashed potato if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

For leafy greens, rinse it carefully, discarding any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a bit of water over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then remove any remaining moisture and reserve.

For previously frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a container and spice with pepper and salt. Combine completely until incorporated. If the mixture appears too loose, mix in some more breading.

With your fingers, mold the preparation into oval croquettes a bit bigger than a nut but less bulky than an egg, and set them on a plate topped with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a level of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes each side, rotating so they are golden brown all over, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Boasting a golden crust and moist center, these fritters are not only flavorful but also a wonderfully healthy appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a pan and cover with enough fresh water. Boil over a medium flame for about 20 minutes or until nearly done, including extra liquid to keep the legumes covered if needed.

Add the burghul and proceed cooking until softened. Remove the water from the mixture thoroughly and set aside in a mixing bowl.

Heat 50% of the