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Keftedes me Prassa

Bite-sized pan-fried fritters, typically called keftedes, stand as a cherished speciality in Sephardic culinary traditions. These particular leek croquettes present a flavorful fusion of savory ground beef with the gentle, slightly sweet flavour of fresh leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to garnish

Wash the leeks properly and remove the roots and the bulk of the green tops. Chop in half longways then into 1.5-centimeter pieces. Put in a deep pan and fill with water, then cook over a medium flame for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and season liberally with seasoning. Mix thoroughly using your hands then mold a couple of scoops into a ball, shaping a slightly. Put on a tray and repeat for the balance of the ingredients.

Warm olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, brown the fritters in small batches until crispy on each side. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Transfer the ready fritters to a dish covered with absorbent paper and let to rest.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese fritters are a genuine treat. The golden crust gives way to a creamy interior. The fresh spinach brings a bright, moderately green flavor, while the cheese gives a deep, savory richness. You can substitute the dairy cheese with steamed, pureed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to garnish

When using fresh spinach, wash it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Place in a large saucepan with a small amount liquid over a medium flame. Once softened, remove in a colander for about a quarter hour, then remove any remaining moisture and put aside.

If using previously frozen spinach, completely remove extra water.

Warm the cooking oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Put the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a container and spice with seasoning. Stir completely until incorporated. If the preparation appears too wet, add some more breadcrumbs.

By hand, form the dough into oval croquettes somewhat larger than a nut but less bulky than an chicken egg, and put them on a plate topped with baking paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, preheat oil to a depth of about 1cm. Fry the patties a few at a time for a couple of minutes on both sides, rotating so they are crispy everywhere, then put on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their crispy exterior and moist center, these croquettes are not only delicious but also a extremely nutritious snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to serve

Add the brown lentils in a pot and fill with plenty of cold water. Simmer over a medium heat for about 20 minutes or until partially softened, including additional water to maintain the pulses covered if required.

Add the burghul and continue cooking until fully cooked. Drain the ingredients completely and set aside in a mixing bowl.

Preheat 50% of the