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Keftedes me Prassa

Small pan-fried croquettes, commonly called keftedes, are a treasured speciality in Sephardic cooking. These particular leek croquettes offer a delicious fusion of savory ground beef with the gentle, slightly sweet taste of leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the green leeks carefully and cut away the roots and the bulk of the green tops. Cut lengthwise lengthways then into 1.5-centimeter rounds. Put in a deep pan and submerge with cold water, then heat over a medium heat for about 20 minutes or until tender.

Strain the leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor well with seasoning. Mix thoroughly using your fingers then form a few spoonfuls into a croquette, flattening a slightly. Set on a tray and repeat for the rest of the ingredients.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, brown the patties in batches until golden brown on both sides. (Do not fill the pan as this lowers the temperature of the oil.) Transfer the finished fritters to a dish covered with kitchen paper and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese fritters are a real delight. The crispy crust reveals a soft center. The leafy spinach adds a fresh, moderately natural taste, while the grated cheese gives a deep, savory smoothness. Feel free to swap the cheesy element with boiled, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using leafy greens, wash it thoroughly, discarding any stalks, and roughly chop it into big pieces. Transfer in a deep pan with a small amount hot water over a medium heat. Once softened, strain in a sieve for about 15 mins, then press out any excess liquid and reserve.

If using thawed frozen spinach, carefully squeeze out excess liquid.

Heat the cooking oil in a skillet over a medium heat and cook the chopped onion and garlic until translucent, about a few minutes. Take off the stove.

Place the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a container and season with seasoning. Combine thoroughly until blended. If the dough looks too loose, incorporate some additional crumbs.

By hand, shape the mixture into oval shapes slightly larger than a nut but less bulky than an large egg, and place them on a baking sheet topped with baking paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, preheat cooking oil to a level of about 1cm. Fry the croquettes a small batch for a couple of minutes per side, flipping so they are crispy completely, then place on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only flavorful but also a highly nutritious appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to accompany

Place the brown lentils in a saucepan and fill with plenty of cold water. Cook over a medium heat for about 20 mins or until almost cooked, adding extra liquid to maintain the pulses submerged if necessary.

Add the burghul and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.

Warm a portion of the