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Keftedes me Prassa

Bite-sized fried fritters, commonly referred to as keftedes, stand as a cherished speciality in Sephardic Jewish culinary traditions. These leek fritters offer a delicious fusion of hearty minced beef with the subtle, slightly sweet essence of fresh leeks, making them utterly crave-worthy.

Yields 12

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

Clean the green leeks well and cut away the root ends and most of the green stalk. Slice into halves longways then into 1.5-centimeter rounds. Put in a deep pan and cover with cold water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and spice well with salt and pepper. Combine thoroughly using your fingers then mold a few scoops into a ball, flattening a slightly. Put on a plate and proceed for the remaining of the mixture.

Preheat cooking oil in a skillet to a level of about 2cm over a medium flame. When the oil is ready, brown the patties in batches until golden on all sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Take out the cooked patties to a tray lined with absorbent paper and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a real pleasure. The golden crust gives way to a creamy center. The fresh spinach brings a bright, somewhat natural flavor, while the grated cheese offers a savory, flavorful creaminess. You can substitute the dairy cheese with steamed, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon slices, to accompany

When using leafy greens, rinse it carefully, discarding any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount liquid over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then press out any excess liquid and set aside.

When working with previously frozen spinach, carefully remove extra water.

Heat the oil in a pan over a medium flame and saute the diced onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Stir well until incorporated. If the preparation appears too wet, incorporate some extra crumbs.

Using your hands, form the dough into elongated patties a bit bigger than a nut but smaller than an large egg, and place them on a baking sheet topped with parchment paper. Cover and cool for at least one hour.

In a big skillet over medium heat, preheat cooking oil to a depth of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes each side, turning so they are golden brown all over, then put on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully nutritious bite or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a pot and submerge with enough fresh water. Simmer over a moderate heat for about 20 minutes or until partially softened, including more water to maintain the pulses submerged if necessary.

Mix in the burghul and keep cooking until fully cooked. Drain the mixture completely and set aside in a container.

Warm 50% of the