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Keftedes me Prassa

Small fried croquettes, typically referred to as keftedes, are a beloved signature dish in Sephardic cooking. These wonderful leek patties deliver a delicious blend of savory ground beef with the subtle, slightly sweet essence of tender leeks, making them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks properly and trim off the roots and the majority of the green stalk. Slice into halves longways then into 1.5-centimeter pieces. Place in a deep frying pan and cover with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and flavor generously with pepper and salt. Stir well using your fingers then mold a couple of scoops into a patty, pressing a slightly. Set on a plate and proceed for the remaining of the preparation.

Preheat olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is ready, cook the patties in small batches until crispy on both sides. (Do not fill the skillet as this drops the oil temperature of the cooking oil.) Remove the cooked fritters to a plate topped with kitchen paper and permit to rest.

Present with lemon wedges.

Spinach Patties

These delightful cheesy spinach fritters are a genuine pleasure. The crispy outside opens up to a creamy filling. The leafy spinach adds a fresh, slightly earthy taste, while the cheese gives a deep, umami creaminess. It's possible to replace the dairy cheese with cooked, crushed potato if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

If using leafy greens, rinse it well, discarding any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a bit of liquid over a moderate heat. Once wilted, drain in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and saute the onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Place the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, breading and eggs in a big mixing bowl and season with seasoning. Combine well until combined. If the mixture appears too soft, add some extra breadcrumbs.

With your fingers, mold the mixture into elongated patties slightly larger than a nut but more compact than an egg, and set them on a baking sheet lined with baking paper. Cover and chill for at least 1 hour.

In a large frying pan over medium flame, heat oil to a level of about 1 centimeter. Fry the croquettes a few at a time for 2–3 minutes per side, rotating so they are crispy everywhere, then put on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these fritters are not only flavorful but also a highly wholesome snack or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Add the dry lentils in a pot and submerge with plenty of water. Simmer over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to maintain the lentils submerged if required.

Mix in the burghul and proceed cooking until tender. Remove the water from the mixture well and reserve in a container.

Warm 50% of the