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Keftedes me Prassa

Petite pan-fried croquettes, commonly called keftedes, are a beloved delicacy in Sephardic cooking. These particular leek croquettes deliver a tasty blend of rich minced beef with the delicate, sweetly mild essence of tender leeks, making them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the green leeks well and trim off the roots and the bulk of the dark green parts. Slice lengthwise longways then into 1.5-centimeter pieces. Put in a deep frying pan and cover with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice generously with seasoning. Mix completely using your fingers then form a several tablespoonfuls into a croquette, pressing a little. Place on a tray and repeat for the rest of the ingredients.

Warm cooking oil in a frying pan to a level of about 2cm over a medium heat. When the olive oil is hot, cook the fritters in small batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Take out the cooked patties to a tray lined with kitchen paper and allow to rest.

Serve with fresh lemon.

Spinach Patties

These spinach with cheese croquettes are a real delight. The golden crust reveals a creamy center. The spinach imparts a bright, moderately natural flavor, while the cheese provides a deep, savory richness. Feel free to swap the cheesy element with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, rinse it carefully, removing any stalks, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount liquid over a moderate heat. Once wilted, strain in a colander for about 15 mins, then remove any remaining moisture and reserve.

When working with thawed frozen spinach, thoroughly remove extra water.

Heat the olive oil in a frying pan over a moderate heat and fry the onion and garlic cloves until translucent, about four minutes. Take off the stove.

Put the wilted spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and season with seasoning. Stir thoroughly until combined. If the dough appears too loose, add some additional breading.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a tray covered with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes on both sides, turning so they are crispy all over, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a extremely nutritious snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to serve

Place the brown lentils in a pan and cover with enough fresh water. Cook over a moderate heat for about 20 mins or until nearly done, adding extra liquid to maintain the lentils immersed if needed.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a bowl.

Preheat a portion of the