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Keftedes me Prassa

Small pan-fried croquettes, often known as keftedes, are a treasured speciality in Sephardic Jewish cooking. These particular leek fritters offer a flavorful fusion of hearty ground beef with the subtle, slightly sweet taste of tender leeks, rendering them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Clean the leeks properly and remove the root ends and the majority of the green stalk. Slice into halves lengthways then into 1.5cm rounds. Transfer in a deep pan and submerge with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and spice and season generously with salt and pepper. Combine well using your fingers then form a couple of spoonfuls into a croquette, shaping a bit. Set on a tray and repeat for the balance of the ingredients.

Preheat olive oil in a pan to a depth of about 2cm over a medium flame. When the olive oil is ready, fry the croquettes in small groups until golden on both sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Take out the ready croquettes to a tray lined with kitchen paper and allow to drain.

Serve with fresh lemon.

Spinach Patties

These spinach with cheese croquettes are a true treat. The crunchy crust opens up to a soft interior. The spinach adds a fresh, moderately natural taste, while the grated cheese offers a savory, savory richness. You can substitute the cheese with boiled, crushed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to serve

For raw spinach, wash it thoroughly, removing any tough stems, and roughly chop it into large chunks. Place in a big pot with a small amount hot water over a moderate heat. Once cooked, remove in a colander for about 15 mins, then remove any extra water and reserve.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a medium flame and saute the onion and minced garlic until softened, about a few minutes. Turn off the stove.

Put the prepared spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breading and eggs in a container and season with pepper and salt. Mix thoroughly until incorporated. If the preparation appears too wet, add some more breadcrumbs.

By hand, shape the preparation into oval croquettes slightly larger than a nut but smaller than an egg, and set them on a plate topped with baking paper. Cover and chill for at least one hour.

In a large frying pan over medium heat, heat cooking oil to a amount of about 1cm. Fry the patties a few at a time for 2–3 minutes per side, rotating so they are golden brown completely, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these croquettes are not only flavorful but also a wonderfully nutritious bite or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to serve

Place the brown lentils in a pan and cover with ample water. Cook over a medium heat for about 20 mins or until partially softened, pouring additional water to ensure the lentils covered if needed.

Mix in the cracked wheat and proceed cooking until tender. Strain the mixture well and put aside in a mixing bowl.

Warm a portion of the