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Keftedes me Prassa

Bite-sized fried croquettes, typically called keftedes, represent a treasured signature dish in Sephardic cooking. These particular leek patties present a tasty fusion of rich ground beef with the delicate, sweetly mild essence of fresh leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the green leeks well and remove the root ends and most of the green stalk. Slice into halves lengthways then into 1.5cm pieces. Put in a deep frying pan and submerge with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and place in a big bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice generously with seasoning. Stir well using your palms then shape a several spoonfuls into a croquette, shaping a bit. Set on a tray and continue for the remaining of the preparation.

Preheat oil in a pan to a level of about ¾ inch over a medium flame. When the heated oil is ready, fry the patties in batches until golden brown on each side. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Take out the ready fritters to a dish lined with paper towel and permit to cool.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a real pleasure. The golden outside reveals a soft interior. The spinach adds a bright, slightly green taste, while the cheese gives a deep, umami richness. It's possible to replace the dairy cheese with steamed, crushed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

If using leafy greens, clean it carefully, discarding any stalks, and cut into it into large chunks. Put in a large saucepan with a small amount hot water over a medium flame. Once softened, strain in a sieve for about 15 mins, then press out any excess liquid and set aside.

If using defrosted spinach, completely squeeze out extra water.

Preheat the cooking oil in a pan over a medium heat and saute the onion and garlic until softened, about four minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with pepper and salt. Mix thoroughly until combined. If the dough appears too wet, mix in some extra breading.

Using your hands, shape the preparation into oval shapes somewhat larger than a nut but smaller than an egg, and set them on a baking sheet lined with wax paper. Wrap and cool for at least 1 hour.

In a big skillet over medium flame, heat oil to a depth of about 1cm. Brown the fritters a handful for 2–3 minutes on both sides, flipping so they are golden brown all over, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a extremely healthy bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Put the brown lentils in a saucepan and submerge with ample water. Boil over a medium heat for about 20 mins or until nearly done, pouring more water to maintain the lentils immersed if required.

Mix in the burghul and proceed cooking until tender. Strain the mixture completely and reserve in a container.

Preheat 50% of the