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Keftedes me Prassa

Bite-sized fried croquettes, commonly known as keftedes, are a cherished speciality in Sephardic Jewish cooking. These particular leek patties present a delicious combination of rich minced beef with the subtle, mildly sweet essence of fresh leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the green leeks well and trim off the root ends and the majority of the green stalk. Cut into halves lengthways then into half-inch pieces. Place in a large skillet and cover with cold water, then heat over a medium heat for about 20 minutes or until softened.

Drain the leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and sweet paprika and spice generously with salt and pepper. Stir well using your palms then mold a couple of spoonfuls into a ball, shaping a little. Place on a platter and repeat for the rest of the preparation.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is hot, fry the patties in batches until golden brown on all sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Transfer the finished patties to a plate topped with kitchen paper and allow to rest.

Serve with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a true delight. The crispy crust reveals a creamy interior. The fresh spinach adds a fresh, slightly green taste, while the cheese offers a savory, flavorful richness. It's possible to replace the cheese with cooked, mashed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

When using raw spinach, rinse it well, getting rid of any stalks, and coarsely chop it into large chunks. Put in a big pot with a small amount liquid over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then press out any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a frying pan over a moderate heat and fry the diced onion and minced garlic until softened, about a few minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, red spice, breading and eggs in a container and season with seasoning. Combine completely until incorporated. If the dough appears too wet, incorporate some more breadcrumbs.

With your fingers, mold the dough into elongated patties a bit bigger than a walnut but more compact than an large egg, and place them on a tray covered with parchment paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, heat olive oil to a amount of about 1cm. Fry the croquettes a few at a time for a couple of minutes on both sides, flipping so they are crispy completely, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these croquettes are not only tasty but also a wonderfully nutritious bite or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a pan and submerge with ample water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring more water to ensure the legumes immersed if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul well and reserve in a bowl.

Preheat 50% of the