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Keftedes me Prassa

Bite-sized pan-fried croquettes, often referred to as keftedes, represent a cherished delicacy in Sephardic cooking. These particular leek patties present a delicious combination of savory beef with the delicate, sweetly mild essence of fresh leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Clean the leeks well and remove the roots and the bulk of the green tops. Chop lengthwise lengthways then into half-inch rounds. Place in a large skillet and fill with water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice well with seasoning. Mix thoroughly using your palms then mold a few scoops into a croquette, pressing a slightly. Place on a plate and proceed for the balance of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the croquettes in small batches until crispy on each side. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Take out the cooked fritters to a plate covered with absorbent paper and allow to cool.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a real delight. The crispy exterior opens up to a creamy interior. The spinach imparts a fresh, slightly green flavor, while the grated cheese offers a rich, flavorful smoothness. Feel free to swap the cheese with boiled, crushed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, clean it well, getting rid of any stalks, and cut into it into sizable portions. Place in a deep pan with a little water over a medium flame. Once cooked, remove in a colander for about 15 minutes, then press out any excess liquid and reserve.

If using previously frozen spinach, carefully press out unwanted moisture.

Warm the oil in a skillet over a medium flame and saute the chopped onion and garlic until softened, about a few minutes. Take off the flame.

Put the wilted spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a container and season with pepper and salt. Combine thoroughly until blended. If the mixture looks too loose, incorporate some more breading.

Using your hands, form the dough into elongated patties slightly larger than a walnut but smaller than an chicken egg, and put them on a tray topped with baking paper. Cover and cool for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a amount of about 1 centimeter. Brown the patties a few at a time for a couple of minutes each side, flipping so they are crispy everywhere, then put on paper towel.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these patties are not only tasty but also a wonderfully nutritious snack or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Yogurt and lemon wedges, to garnish

Put the lentils in a pot and submerge with ample fresh water. Cook over a medium heat for about 20 mins or until nearly done, including more water to keep the pulses submerged if required.

Mix in the cracked wheat and keep cooking until softened. Strain the ingredients well and put aside in a mixing bowl.

Heat half of the