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Keftedes me Prassa

Bite-sized fried croquettes, commonly known as keftedes, are a cherished speciality in Sephardic cuisine. These particular leek croquettes deliver a flavorful combination of hearty minced beef with the gentle, mildly sweet essence of tender leeks, making them truly crave-worthy.

Makes 12

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

Wash the green leeks well and remove the root ends and the majority of the green tops. Slice in half along the length then into 1.5-centimeter slices. Place in a large skillet and cover with cold water, then simmer over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and flavor generously with pepper and salt. Stir well using your hands then shape a several spoonfuls into a croquette, flattening a little. Place on a tray and continue for the balance of the preparation.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, cook the fritters in small groups until crispy on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Remove the ready fritters to a plate lined with kitchen paper and let to cool.

Present with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine pleasure. The crispy outside reveals a soft filling. The leafy spinach brings a bright, somewhat green taste, while the dairy provides a savory, savory richness. You can substitute the cheese with steamed, pureed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon wedges, to serve

When using fresh spinach, wash it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a little hot water over a moderate heat. Once wilted, remove in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

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

Warm the olive oil in a frying pan over a medium heat and fry the onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and season with pepper and salt. Mix thoroughly until combined. If the dough seems too loose, incorporate some more breading.

Using your hands, mold the preparation into oval shapes somewhat larger than a walnut shell but more compact than an large egg, and put them on a baking sheet topped with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over medium heat, heat cooking oil to a depth of about half an inch. Brown the patties a small batch for two to three minutes each side, rotating so they are golden brown completely, then transfer on paper towel.

Offer with fresh lemon.

Lentil Patties

Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Add the dry lentils in a saucepan and submerge with plenty of cold water. Boil over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to keep the legumes submerged if necessary.

Mix in the bulgur wheat and keep cooking until tender. Drain the mixture well and reserve in a bowl.

Heat half of the