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Keftedes me Prassa

Small pan-fried patties, typically called keftedes, are a beloved speciality in Sephardic Jewish cuisine. These leek croquettes offer a tasty combination of rich beef with the delicate, mildly sweet essence of fresh leeks, and they are truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the green leeks properly and remove the base and the bulk of the green stalk. Chop into halves longways then into 1.5cm slices. Transfer in a large skillet and cover with cold water, then heat over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor liberally with seasoning. Stir completely using your fingers then form a couple of spoonfuls into a croquette, flattening a little. Put on a tray and repeat for the rest of the mixture.

Warm olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until crispy on each side. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Transfer the ready croquettes to a tray topped with absorbent paper and permit to rest.

Serve with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine treat. The crunchy exterior reveals a creamy center. The leafy spinach brings a fresh, somewhat earthy flavor, while the cheese offers a savory, umami smoothness. It's possible to replace the dairy cheese with boiled, mashed potato if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for frying (or neutral oil)
• Lemon wedges, to garnish

If using raw spinach, clean it carefully, removing any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a little water over a moderate heat. Once wilted, strain in a strainer for about 15 minutes, then press out any extra water and set aside.

If using previously frozen spinach, completely press out excess liquid.

Warm the olive oil in a pan over a medium heat and saute the chopped onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with pepper and salt. Combine thoroughly until combined. If the dough appears too loose, mix in some extra crumbs.

With your fingers, mold the preparation into oval croquettes slightly larger than a nut but smaller than an egg, and put them on a plate topped with baking paper. Seal and cool for at least one hour.

In a large frying pan over medium heat, warm oil to a level of about half an inch. Cook the fritters a small batch for 2–3 minutes each side, flipping so they are golden everywhere, then put on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only delicious but also a extremely nutritious snack or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to accompany

Put the brown lentils in a pan and fill with enough cold water. Simmer over a medium flame for about twenty minutes or until partially softened, adding additional water to keep the legumes submerged if needed.

Add the cracked wheat and continue cooking until tender. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Heat 50% of the