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Keftedes me Prassa

Bite-sized crispy croquettes, often called keftedes, represent a cherished signature dish in Sephardic cooking. These wonderful leek patties present a tasty combination of savory minced beef with the gentle, mildly sweet flavour of leeks, rendering them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks properly and remove the roots and the bulk of the green stalk. Chop in half along the length then into half-inch slices. Put in a deep frying pan and fill with water, then heat over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and paprika and season well with seasoning. Mix completely using your fingers then mold a few tablespoonfuls into a croquette, pressing a slightly. Place on a tray and proceed for the rest of the ingredients.

Preheat oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the patties in small groups until golden brown on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Remove the cooked croquettes to a dish lined with absorbent paper and allow to cool.

Offer with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach fritters are a real treat. The golden exterior opens up to a soft interior. The fresh spinach imparts a fresh, somewhat earthy taste, while the grated cheese gives a savory, flavorful smoothness. You can substitute the cheesy element with steamed, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using raw spinach, wash it carefully, getting rid of any stalks, and cut into it into big pieces. Transfer in a large saucepan with a bit of hot water over a medium flame. Once wilted, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

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

Warm the olive oil in a skillet over a medium heat and fry the onion and garlic until translucent, about a few minutes. Remove from the heat.

Place the cooked spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, red spice, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Stir thoroughly until combined. If the preparation looks too soft, incorporate some additional breadcrumbs.

Using your hands, form the dough into oval shapes somewhat larger than a walnut but smaller than an large egg, and place them on a baking sheet lined with wax paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a level of about half an inch. Fry the patties a few at a time for 2–3 minutes each side, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

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

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to serve

Place the lentils in a pot and cover with ample fresh water. Cook over a moderate heat for about twenty minutes or until nearly done, adding additional water to ensure the pulses submerged if required.

Stir in the bulgur wheat and proceed cooking until tender. Strain the lentils and burghul thoroughly and reserve in a bowl.

Warm half of the