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Keftedes me Prassa

Bite-sized crispy croquettes, often known as keftedes, represent a cherished delicacy in Sephardic Jewish culinary traditions. These particular leek patties present a flavorful combination of savory beef with the delicate, sweetly mild essence of fresh leeks, and they are absolutely irresistible.

Makes 12

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

Clean the fresh leeks properly and cut away the roots and most of the dark green parts. Cut in half lengthways then into half-inch rounds. Place in a large skillet and cover with water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and flavor generously with salt and pepper. Mix thoroughly using your palms then form a couple of spoonfuls into a croquette, shaping a slightly. Put on a plate and repeat for the balance of the preparation.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the oil is hot, cook the croquettes in small batches until crispy on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the cooking oil.) Remove the cooked fritters to a plate covered with kitchen paper and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach patties are a real pleasure. The golden exterior gives way to a creamy interior. The spinach imparts a vibrant, somewhat green note, while the cheese offers a rich, savory richness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

For fresh spinach, rinse it well, removing any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a small amount hot water over a medium flame. Once cooked, drain in a sieve for about 15 mins, then press out any excess liquid and reserve.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a frying pan over a medium heat and fry the chopped onion and minced garlic until tender, about a few minutes. Take off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Mix well until combined. If the preparation seems too soft, add some more breading.

With your fingers, form the dough into oval croquettes a bit bigger than a nut but more compact than an egg, and place them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, preheat olive oil to a level of about 1cm. Fry the croquettes a few at a time for two to three minutes on both sides, rotating so they are golden brown everywhere, then place on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only delicious but also a extremely wholesome snack or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Place the lentils in a pot and cover with plenty of water. Simmer over a medium heat for about 20 minutes or until partially softened, adding extra liquid to ensure the lentils submerged if required.

Stir in the burghul and proceed cooking until fully cooked. Remove the water from the ingredients thoroughly and put aside in a container.

Warm 50% of the