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Keftedes me Prassa

Small fried fritters, typically called keftedes, are a treasured signature dish in Sephardic cuisine. These leek croquettes offer a flavorful combination of savory beef with the subtle, slightly sweet essence of leeks, making them truly crave-worthy.

Produces 12

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

Clean the fresh leeks properly and remove the roots and the majority of the green tops. Slice in half lengthways then into 1.5cm rounds. Place in a large skillet and fill with cold water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and spice and season liberally with salt and pepper. Mix well using your fingers then form a several scoops into a patty, shaping a slightly. Set on a platter and repeat for the rest of the mixture.

Warm olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the olive oil is sizzling, cook the fritters in small batches until golden on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Remove the finished croquettes to a plate lined with kitchen paper and allow to drain.

Present with lemon slices.

Spinach Croquettes

These spinach with cheese fritters are a real pleasure. The crispy exterior gives way to a creamy filling. The spinach adds a bright, slightly earthy note, while the dairy gives a rich, savory creaminess. It's possible to replace the cheese with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

For fresh spinach, wash it well, removing any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a bit of liquid over a moderate heat. Once softened, drain in a colander for about 15 minutes, then remove any remaining moisture and set aside.

When working with previously frozen spinach, carefully press out excess liquid.

Preheat the olive oil in a pan over a medium heat and saute the onion and garlic until tender, about 4 minutes. Turn off the heat.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a container and spice with salt and pepper. Combine thoroughly until blended. If the preparation seems too wet, incorporate some extra crumbs.

By hand, form the dough into elongated patties a bit bigger than a walnut but more compact than an chicken egg, and set them on a baking sheet lined with parchment paper. Seal and cool for at least 1 hour.

In a big skillet over medium heat, warm oil to a depth of about 1 centimeter. Brown the fritters a small batch for a couple of minutes per side, rotating so they are golden brown everywhere, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully nutritious snack or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to garnish

Add the dry lentils in a pan and submerge with ample fresh water. Cook over a moderate heat for about 20 mins or until almost cooked, pouring more water to maintain the legumes submerged if required.

Mix in the bulgur wheat and proceed cooking until tender. Drain the mixture well and set aside in a container.

Warm 50% of the