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Keftedes me Prassa

Petite pan-fried croquettes, commonly referred to as keftedes, represent a beloved signature dish in Sephardic cuisine. These wonderful leek patties offer a delicious blend of rich ground beef with the gentle, mildly sweet taste of fresh leeks, making them truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the green leeks properly and cut away the root ends and the bulk of the green tops. Slice in half longways then into 1.5cm pieces. Transfer in a deep pan and cover with cold water, then cook over a medium heat for about 20 minutes or until tender.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and spice and flavor generously with pepper and salt. Stir thoroughly using your hands then form a several spoonfuls into a patty, shaping a little. Set on a plate and repeat for the balance of the ingredients.

Warm cooking oil in a pan to a level of about 2cm over a medium flame. When the oil is sizzling, brown the fritters in batches until golden brown on all sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Remove the finished patties to a dish covered with kitchen paper and permit to drain.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese croquettes are a true delight. The crispy exterior gives way to a soft center. The spinach brings a fresh, slightly earthy taste, while the cheese offers a rich, umami smoothness. You can substitute the cheesy element with cooked, crushed potato if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Fresh lemon, to serve

If using fresh spinach, rinse it thoroughly, removing any hard stems, and cut into it into sizable portions. Transfer in a large saucepan with a small amount water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then remove any extra water and reserve.

If using previously frozen spinach, completely remove extra water.

Preheat the olive oil in a pan over a medium flame and fry the diced onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Place the prepared spinach, fried onion and garlic, grated cheese, soft cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Mix completely until blended. If the mixture appears too loose, mix in some extra breading.

By hand, form the preparation into elongated patties a bit bigger than a walnut but smaller than an large egg, and set them on a tray topped with wax paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, heat oil to a depth of about 1 centimeter. Cook the patties a few at a time for a couple of minutes on both sides, flipping so they are crispy all over, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a highly wholesome bite or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to serve

Put the lentils in a saucepan and fill with enough fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, including extra liquid to ensure the lentils immersed if required.

Add the burghul and proceed cooking until softened. Drain the lentils and burghul thoroughly and put aside in a bowl.

Heat 50% of the