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Keftedes me Prassa

Petite crispy fritters, commonly referred to as keftedes, represent a beloved signature dish in Sephardic cooking. These leek patties offer a flavorful fusion of rich ground beef with the gentle, slightly sweet taste of fresh leeks, and they are utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks well and remove the root ends and the majority of the dark green parts. Cut in half lengthways then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with cold water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and place in a big bowl with the beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and season liberally with pepper and salt. Stir well using your palms then mold a several scoops into a croquette, shaping a bit. Put on a platter and continue for the rest of the mixture.

Heat cooking oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is sizzling, cook the patties in small batches until crispy on both sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Transfer the cooked patties to a tray topped with paper towel and let to drain.

Serve with fresh lemon.

Spinach Patties

These delightful cheesy spinach fritters are a real treat. The golden outside opens up to a creamy center. The leafy spinach imparts a vibrant, somewhat earthy note, while the grated cheese offers a deep, flavorful richness. Feel free to swap the dairy cheese with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to accompany

If using leafy greens, wash it well, discarding any hard stems, and cut into it into big pieces. Transfer in a big pot with a bit of hot water over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then remove any excess liquid and reserve.

If using defrosted spinach, carefully press out excess liquid.

Preheat the oil in a skillet over a moderate heat and saute the onion and garlic cloves until translucent, about four minutes. Take off the flame.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until combined. If the preparation appears too wet, mix in some more breadcrumbs.

By hand, mold the mixture into oval croquettes slightly larger than a walnut but smaller than an egg, and place them on a plate topped with wax paper. Wrap and chill for at least one hour.

In a large frying pan over medium flame, warm oil to a depth of about 1 centimeter. Brown the fritters a handful for two to three minutes per side, turning so they are golden brown everywhere, then put on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a highly wholesome appetizer or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to garnish

Put the brown lentils in a pot and fill with plenty of cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, including more water to maintain the legumes submerged if required.

Add the cracked wheat and proceed cooking until tender. Drain the lentils and burghul completely and put aside in a container.

Heat half of the