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Keftedes me Prassa

Petite crispy croquettes, typically called keftedes, are a beloved speciality in Sephardic cooking. These particular leek fritters deliver a delicious combination of rich beef with the subtle, mildly sweet flavour of tender leeks, making them absolutely crave-worthy.

Makes 12

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

Thoroughly wash the fresh leeks properly and cut away the roots and the bulk of the green tops. Chop lengthwise along the length then into 1.5cm slices. Place in a deep frying pan and fill with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice generously with pepper and salt. Mix completely using your fingers then form a few scoops into a patty, flattening a bit. Set on a platter and continue for the remaining of the preparation.

Preheat olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is ready, brown the croquettes in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Take out the cooked croquettes to a tray covered with paper towel and permit to cool.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a real treat. The golden crust gives way to a smooth filling. The leafy spinach imparts a vibrant, somewhat earthy taste, while the cheese gives a savory, savory creaminess. It's possible to replace the cheese with cooked, pureed potato if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon slices, to accompany

When using raw spinach, clean it well, getting rid of any stalks, and cut into it into large chunks. Place in a deep pan with a small amount liquid over a medium heat. Once wilted, drain in a strainer for about 15 mins, then remove any extra water and put aside.

For previously frozen spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until translucent, about four minutes. Turn off the heat.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Mix well until blended. If the mixture seems too loose, incorporate some additional crumbs.

Using your hands, shape the preparation into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and place them on a tray lined with baking paper. Seal and cool for at least one hour.

In a big skillet over medium flame, preheat cooking oil to a amount of about 1 centimeter. Fry the fritters a few at a time for two to three minutes on both sides, flipping so they are crispy all over, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only delicious but also a extremely nutritious appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Put the lentils in a pot and fill with enough water. Boil over a medium flame for about 20 mins or until partially softened, pouring more water to maintain the legumes submerged if required.

Add the cracked wheat and continue cooking until fully cooked. Drain the lentils and burghul completely and set aside in a bowl.

Warm a portion of the