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Keftedes me Prassa

Small fried fritters, often called keftedes, stand as a cherished signature dish in Sephardic cuisine. These wonderful leek croquettes deliver a tasty combination of savory minced beef with the subtle, mildly sweet taste of fresh leeks, and they are absolutely crave-worthy.

Produces 12

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

Wash the leeks carefully and cut away the roots and the bulk of the green stalk. Slice in half along the length then into 1.5-centimeter slices. Transfer in a deep pan and cover with water, then cook over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Stir thoroughly using your fingers then shape a few spoonfuls into a ball, pressing a bit. Place on a platter and proceed for the rest of the preparation.

Warm olive oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is ready, brown the fritters in small groups until crispy on all sides. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Transfer the ready patties to a dish topped with paper towel and allow to drain.

Offer with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a genuine delight. The golden exterior gives way to a smooth center. The fresh spinach adds a bright, somewhat natural flavor, while the grated cheese gives a rich, flavorful richness. Feel free to swap the dairy cheese with steamed, mashed potato if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, clean it well, discarding any stalks, and roughly chop it into sizable portions. Place in a deep pan with a little liquid over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then remove any remaining moisture and reserve.

For previously frozen spinach, completely remove excess liquid.

Warm the cooking oil in a skillet over a medium heat and saute the diced onion and minced garlic until softened, about 4 minutes. Take off the heat.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with seasoning. Mix well until incorporated. If the preparation looks too soft, mix in some more breading.

Using your hands, form the preparation into oval croquettes slightly larger than a nut but smaller than an egg, and put them on a plate covered with wax paper. Wrap and chill for at least 1 hour.

In a big skillet over medium heat, preheat oil to a amount of about 1cm. Brown the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden completely, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

With their crispy exterior and moist center, these fritters are not only delicious but also a highly nutritious snack or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and lemon wedges, to garnish

Put the lentils in a saucepan and cover with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, pouring more water to maintain the pulses submerged if necessary.

Stir in the burghul and proceed cooking until tender. Drain the lentils and burghul well and reserve in a container.

Preheat 50% of the