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Keftedes me Prassa

Bite-sized crispy croquettes, typically referred to as keftedes, represent a cherished speciality in Sephardic culinary traditions. These leek croquettes present a tasty blend of savory minced beef with the subtle, slightly sweet essence of leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks well and trim off the roots and most of the green stalk. Chop into halves longways then into 1.5-centimeter pieces. Place in a large skillet and fill with cold water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and put in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and spice and flavor liberally with seasoning. Stir completely using your fingers then mold a several tablespoonfuls into a croquette, shaping a bit. Put on a tray and repeat for the balance of the mixture.

Warm cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is sizzling, brown the patties in small batches until golden brown on each side. (Do not fill the frying pan as this lowers the temperature of the oil.) Transfer the finished fritters to a plate topped with paper towel and let to cool.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese croquettes are a genuine delight. The crunchy exterior reveals a soft center. The leafy spinach brings a fresh, moderately earthy taste, while the grated cheese gives a deep, savory smoothness. Feel free to swap the dairy cheese with steamed, pureed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if required
• 3 large eggs
• Oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using leafy greens, rinse it well, getting rid of any hard stems, and coarsely chop it into big pieces. Place in a big pot with a small amount liquid over a medium flame. Once softened, remove in a sieve for about a quarter hour, then press out any remaining moisture and set aside.

For thawed frozen spinach, thoroughly press out extra water.

Heat the oil in a frying pan over a moderate heat and fry the onion and minced garlic until softened, about a few minutes. Turn off the heat.

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a container and flavor with pepper and salt. Combine thoroughly until combined. If the preparation looks too wet, mix in some additional breading.

Using your hands, form the preparation into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and put them on a plate covered with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a amount of about half an inch. Cook the croquettes a few at a time for a couple of minutes on both sides, turning so they are golden brown all over, then put on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only delicious but also a extremely healthy bite or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the brown lentils in a pan and fill with plenty of water. Cook over a moderate heat for about 20 mins or until almost cooked, adding additional water to keep the pulses immersed if needed.

Add the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Preheat half of the