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Keftedes me Prassa

Bite-sized crispy croquettes, typically called keftedes, stand as a cherished delicacy in Sephardic cuisine. These wonderful leek fritters present a tasty fusion of rich beef with the gentle, slightly sweet taste of fresh leeks, and they are utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks well and trim off the root ends and the majority of the green tops. Cut lengthwise longways then into half-inch slices. Transfer in a deep frying pan and fill with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Drain the softened leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and spice generously with seasoning. Stir completely using your palms then mold a couple of spoonfuls into a patty, flattening a bit. Put on a plate and proceed for the remaining of the mixture.

Warm cooking oil in a pan to a level of about 2cm over a medium heat. When the olive oil is ready, brown the patties in small groups until golden on each side. (Don't overcrowd the pan as this lowers the temperature of the oil.) Take out the cooked fritters to a plate covered with paper towel and let to cool.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach fritters are a real treat. The crunchy outside gives way to a creamy filling. The spinach adds a vibrant, moderately green taste, while the dairy provides a deep, umami richness. Feel free to swap the dairy cheese with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

For raw spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a small amount water over a medium flame. Once softened, drain in a colander for about a quarter hour, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, carefully remove unwanted moisture.

Preheat the oil in a pan over a medium flame and cook the diced onion and minced garlic until softened, about a few minutes. Take off the heat.

Put the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Stir thoroughly until combined. If the preparation seems too wet, mix in some more breadcrumbs.

By hand, form the mixture into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and put them on a baking sheet topped with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a level of about half an inch. Brown the croquettes a small batch for 2–3 minutes each side, turning so they are crispy completely, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

With their crunchy outside and tender interior, these fritters are not only flavorful but also a extremely healthy appetizer or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to serve

Put the brown lentils in a pot and cover with plenty of fresh water. Cook over a medium heat for about 20 mins or until nearly done, pouring extra liquid to maintain the lentils immersed if necessary.

Mix in the burghul and keep cooking until tender. Remove the water from the lentils and burghul completely and reserve in a container.

Preheat half of the