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Keftedes me Prassa

Small pan-fried fritters, typically called keftedes, represent a treasured signature dish in Sephardic Jewish cooking. These particular leek croquettes deliver a delicious combination of rich minced beef with the gentle, sweetly mild essence of leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Clean the green leeks well and cut away the roots and the majority of the green tops. Slice in half lengthways then into 1.5cm pieces. Place in a deep frying pan and fill with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and spice and flavor liberally with pepper and salt. Stir thoroughly using your hands then mold a several scoops into a croquette, shaping a little. Put on a platter and proceed for the balance of the preparation.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is sizzling, cook the fritters in batches until crispy on all sides. (Do not fill the skillet as this reduces the temperature of the oil.) Transfer the cooked fritters to a tray lined with paper towel and permit to cool.

Offer with lemon wedges.

Spinach Patties

These amazing spinach and cheese fritters are a genuine pleasure. The golden exterior opens up to a smooth filling. The fresh spinach imparts a bright, moderately green taste, while the dairy provides a deep, flavorful smoothness. It's possible to replace the dairy cheese with steamed, crushed potato if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

For raw spinach, rinse it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Put in a deep pan with a small amount liquid over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

If using defrosted spinach, carefully remove excess liquid.

Preheat the cooking oil in a pan over a moderate heat and fry the chopped onion and minced garlic until softened, about a few minutes. Take off the stove.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, ricotta, spice, red spice, dry crumbs and eggs in a large bowl and spice with pepper and salt. Combine thoroughly until blended. If the preparation appears too soft, mix in some more breading.

With your fingers, shape the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a plate covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat cooking oil to a depth of about 1 centimeter. Cook the fritters a handful for two to three minutes per side, flipping so they are golden brown all over, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a highly nutritious snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Add the dry lentils in a pan and submerge with ample fresh water. Boil over a medium heat for about 20 mins or until nearly done, adding extra liquid to keep the lentils submerged if needed.

Mix in the cracked wheat and proceed cooking until tender. Drain the mixture thoroughly and put aside in a bowl.

Warm 50% of the