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Keftedes me Prassa

Bite-sized pan-fried patties, typically known as keftedes, represent a cherished speciality in Sephardic Jewish cuisine. These leek croquettes present a flavorful blend of rich beef with the delicate, slightly sweet flavour of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Clean the fresh leeks carefully and cut away the base and the bulk of the green stalk. Cut lengthwise longways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with water, then cook over a medium flame for about twenty minutes or until tender.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and spice and flavor well with salt and pepper. Stir thoroughly using your hands then shape a several spoonfuls into a patty, flattening a bit. Place on a tray and continue for the remaining of the ingredients.

Warm olive oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is ready, fry the fritters in small batches until crispy on both sides. (Do not fill the skillet as this lowers the temperature of the oil.) Take out the cooked croquettes to a plate topped with absorbent paper and allow to cool.

Serve with lemon wedges.

Spinach Croquettes

These spinach with cheese croquettes are a true treat. The golden crust reveals a soft center. The fresh spinach adds a fresh, somewhat natural taste, while the grated cheese gives a rich, savory creaminess. You can substitute the cheesy element with steamed, crushed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for frying (or neutral oil)
• Lemon wedges, to serve

For fresh spinach, clean it carefully, removing any stalks, and roughly chop it into sizable portions. Place in a deep pan with a small amount water over a medium heat. Once softened, strain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

If using previously frozen spinach, completely remove excess liquid.

Preheat the oil in a frying pan over a moderate heat and fry the onion and garlic cloves until tender, about a few minutes. Take off the flame.

Combine the wilted spinach, cooked onion and garlic, grated cheese, ricotta, spice, paprika, breading and beaten eggs in a container and spice with pepper and salt. Mix thoroughly until incorporated. If the dough seems too wet, incorporate some extra breadcrumbs.

With your fingers, form the dough into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and place them on a baking sheet topped with wax paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm cooking oil to a depth of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes per side, turning so they are crispy all over, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only flavorful but also a highly healthy appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the dry lentils in a saucepan and cover with enough cold water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to ensure the legumes immersed if necessary.

Stir in the burghul and continue cooking until tender. Drain the ingredients thoroughly and reserve in a mixing bowl.

Preheat 50% of the