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Keftedes me Prassa

Petite pan-fried patties, commonly known as keftedes, stand as a cherished delicacy in Sephardic cuisine. These wonderful leek croquettes offer a tasty blend of rich beef with the delicate, slightly sweet flavour of leeks, and they are utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and trim off the roots and the bulk of the dark green parts. Cut lengthwise along the length then into 1.5cm pieces. Transfer in a deep pan and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Strain the leeks and place in a big bowl with the beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and season well with pepper and salt. Combine thoroughly using your hands then mold a couple of spoonfuls into a patty, pressing a bit. Set on a plate and repeat for the rest of the preparation.

Warm cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is sizzling, cook the patties in small batches until crispy on all sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Take out the ready patties to a tray lined with paper towel and permit to cool.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese fritters are a genuine delight. The crispy outside gives way to a creamy interior. The spinach imparts a fresh, moderately green flavor, while the grated cheese offers a savory, flavorful creaminess. Feel free to swap the cheesy element with cooked, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For raw spinach, wash it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a little liquid over a moderate heat. Once cooked, remove in a strainer for about 15 minutes, then press out any extra water and put aside.

For previously frozen spinach, completely squeeze out excess liquid.

Heat the cooking oil in a skillet over a moderate heat and cook the chopped onion and minced garlic until softened, about 4 minutes. Take off the flame.

Put the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and beaten eggs in a large bowl and flavor with salt and pepper. Mix thoroughly until incorporated. If the dough looks too soft, incorporate some extra breadcrumbs.

Using your hands, shape the mixture into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and place them on a plate lined with wax paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, preheat oil to a amount of about half an inch. Brown the croquettes a few at a time for a couple of minutes on both sides, turning so they are crispy all over, then transfer on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and moist center, these croquettes are not only tasty but also a wonderfully healthy bite or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Add the dry lentils in a pan and fill with enough cold water. Boil over a moderate heat for about 20 mins or until nearly done, adding extra liquid to ensure the lentils submerged if needed.

Add the burghul and proceed cooking until softened. Drain the ingredients well and reserve in a bowl.

Preheat 50% of the