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Keftedes me Prassa

Small fried fritters, typically referred to as keftedes, stand as a treasured delicacy in Sephardic cooking. These wonderful leek croquettes offer a tasty fusion of savory ground beef with the subtle, slightly sweet flavour of fresh leeks, rendering them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks carefully and cut away the root ends and most of the green tops. Cut lengthwise longways then into 1.5cm pieces. Transfer in a large skillet and submerge with water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and sweet paprika and flavor generously with pepper and salt. Stir thoroughly using your palms then form a few scoops into a ball, shaping a bit. Put on a platter and repeat for the rest of the mixture.

Warm olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the patties in small batches until golden brown on each side. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Remove the finished croquettes to a tray covered with absorbent paper and permit to cool.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a genuine treat. The crunchy exterior opens up to a soft interior. The spinach brings a vibrant, slightly green taste, while the dairy gives a rich, umami richness. Feel free to swap the cheesy element with cooked, pureed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to garnish

If using raw spinach, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a little liquid over a medium flame. Once softened, remove in a colander for about 15 mins, then press out any excess liquid and put aside.

If using defrosted spinach, carefully remove unwanted moisture.

Heat the oil in a frying pan over a moderate heat and fry the chopped onion and garlic until tender, about four minutes. Turn off the stove.

Put the cooked spinach, cooked onion and garlic, grated cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Mix completely until blended. If the dough seems too soft, mix in some extra crumbs.

By hand, mold the preparation into oval shapes a bit bigger than a walnut shell but less bulky than an large egg, and place them on a tray lined with wax paper. Wrap and chill for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a depth of about 1 centimeter. Cook the patties a handful for a couple of minutes per side, rotating so they are golden all over, then put on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and moist center, these fritters are not only tasty but also a highly healthy appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to serve

Put the dry lentils in a saucepan and cover with plenty of water. Cook over a medium flame for about 20 mins or until almost cooked, adding more water to keep the pulses immersed if required.

Add the cracked wheat and keep cooking until tender. Strain the ingredients completely and reserve in a bowl.

Heat half of the