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Keftedes me Prassa

Bite-sized crispy croquettes, commonly known as keftedes, stand as a cherished delicacy in Sephardic culinary traditions. These leek patties present a tasty combination of hearty minced beef with the subtle, sweetly mild essence of fresh leeks, and they are utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the green leeks carefully and remove the base and the majority of the dark green parts. Slice into halves along the length then into 1.5cm pieces. Place in a large skillet and fill with water, then simmer over a moderate heat for about twenty minutes or until tender.

Drain the leeks and transfer in a big bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice generously with salt and pepper. Stir well using your palms then form a few spoonfuls into a ball, shaping a bit. Set on a platter and continue for the remaining of the preparation.

Heat oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is ready, fry the patties in small groups until golden on all sides. (Avoid overcrowding the pan as this lowers the temperature of the cooking oil.) Take out the cooked fritters to a dish covered with paper towel and permit to drain.

Present with fresh lemon.

Spinach Patties

These spinach with cheese croquettes are a real delight. The golden crust reveals a smooth interior. The leafy spinach brings a vibrant, moderately natural note, while the grated cheese offers a savory, savory richness. You can substitute the cheese with steamed, crushed potato if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for frying (or neutral oil)
• Lemon wedges, to serve

If using fresh spinach, wash it thoroughly, discarding any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount liquid over a moderate heat. Once softened, drain in a colander for about 15 mins, then remove any excess liquid and set aside.

When working with defrosted spinach, carefully squeeze out excess liquid.

Warm the oil in a frying pan over a medium heat and cook the diced onion and garlic until translucent, about a few minutes. Remove from the stove.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Combine completely until combined. If the dough looks too loose, add some extra crumbs.

With your fingers, mold the dough into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and place them on a tray lined with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a level of about half an inch. Cook the croquettes a handful for 2–3 minutes per side, rotating so they are crispy all over, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only delicious but also a extremely healthy bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Place the dry lentils in a pan and submerge with enough cold water. Cook over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to keep the lentils immersed if required.

Add the burghul and proceed cooking until fully cooked. Drain the lentils and burghul well and put aside in a mixing bowl.

Preheat a portion of the