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Keftedes me Prassa

Small crispy croquettes, commonly known as keftedes, stand as a beloved speciality in Sephardic Jewish culinary traditions. These wonderful leek fritters present a flavorful fusion of hearty minced beef with the gentle, slightly sweet taste of fresh leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks properly and cut away the roots and most of the dark green parts. Slice into halves lengthways then into 1.5-centimeter rounds. Put in a deep pan and cover with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and season generously with seasoning. Mix well using your fingers then form a several scoops into a croquette, pressing a bit. Set on a platter and continue for the remaining of the preparation.

Warm cooking oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, brown the fritters in small groups until golden brown on each side. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Remove the cooked patties to a plate topped with paper towel and let to cool.

Serve with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a true pleasure. The crispy crust opens up to a soft filling. The fresh spinach brings a bright, slightly natural taste, while the cheese provides a rich, flavorful richness. You can substitute the cheesy element with boiled, pureed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

If using leafy greens, rinse it well, removing any stalks, and cut into it into sizable portions. Put in a deep pan with a bit of water over a medium heat. Once softened, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and put aside.

If using thawed frozen spinach, carefully press out unwanted moisture.

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

Place the wilted spinach, sauteed onion and softened garlic, hard cheese, soft cheese, spice, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Stir thoroughly until combined. If the dough appears too loose, incorporate some additional breading.

By hand, mold the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an egg, and put them on a tray topped with baking paper. Cover and chill for at least 60 minutes.

In a big skillet over medium flame, warm oil to a depth of about 1 centimeter. Fry the patties a few at a time for two to three minutes each side, turning so they are golden everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a saucepan and fill with ample fresh water. Cook over a medium heat for about 20 mins or until almost cooked, adding more water to ensure the pulses submerged if required.

Mix in the cracked wheat and continue cooking until tender. Drain the mixture completely and reserve in a container.

Warm a portion of the