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Keftedes me Prassa

Petite pan-fried fritters, typically known as keftedes, are a treasured delicacy in Sephardic cuisine. These wonderful leek croquettes deliver a flavorful blend of rich beef with the subtle, mildly sweet flavour of fresh leeks, and they are utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks properly and remove the base and most of the green stalk. Chop in half lengthways then into half-inch rounds. Place in a large skillet and submerge with water, then heat over a medium heat for about 20 minutes or until tender.

Drain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and spice and spice generously with salt and pepper. Stir well using your fingers then form a couple of spoonfuls into a patty, pressing a little. Place on a platter and continue for the balance of the preparation.

Preheat cooking oil in a pan to a amount of about 2cm over a medium flame. When the oil is ready, cook the croquettes in small groups until golden on each side. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Remove the cooked fritters to a tray lined with kitchen paper and allow to cool.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese croquettes are a genuine pleasure. The golden crust gives way to a soft center. The spinach imparts a bright, slightly natural note, while the dairy offers a rich, savory creaminess. Feel free to swap the dairy cheese with cooked, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Lemon wedges, to garnish

For fresh spinach, wash it well, discarding any stalks, and cut into it into big pieces. Put in a big pot with a bit of hot water over a medium heat. Once softened, strain in a strainer for about 15 mins, then press out any extra water and reserve.

If using previously frozen spinach, completely press out unwanted moisture.

Preheat the cooking oil in a pan over a medium heat and fry the onion and minced garlic until tender, about 4 minutes. Take off the heat.

Combine the wilted spinach, fried onion and softened garlic, grated cheese, creamy cheese, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine well until incorporated. If the mixture looks too soft, mix in some extra crumbs.

Using your hands, mold the dough into oval shapes slightly larger than a walnut but less bulky than an chicken egg, and place them on a baking sheet covered with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over moderate heat, preheat cooking oil to a depth of about 1cm. Cook the croquettes a small batch for a couple of minutes per side, turning so they are crispy everywhere, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only flavorful but also a highly wholesome appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a pan and cover with ample water. Cook over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to keep the pulses submerged if required.

Mix in the burghul and proceed cooking until fully cooked. Strain the mixture completely and put aside in a mixing bowl.

Warm half of the