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Keftedes me Prassa

Small pan-fried croquettes, often referred to as keftedes, represent a beloved speciality in Sephardic cuisine. These wonderful leek fritters present a delicious fusion of hearty minced beef with the delicate, slightly sweet essence of leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Clean the green leeks carefully and cut away the base and the majority of the green tops. Slice lengthwise along the length then into 1.5cm rounds. Put in a large skillet and cover with fresh water, then heat over a medium heat for about 20 mins or until tender.

Strain the leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, dill, parsley and paprika and season liberally with salt and pepper. Stir completely using your hands then shape a few tablespoonfuls into a croquette, shaping a bit. Place on a plate and repeat for the balance of the ingredients.

Preheat cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the patties in small groups until golden brown on both sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Remove the finished croquettes to a tray lined with paper towel and permit to rest.

Offer with lemon slices.

Spinach Patties

These delightful spinach with cheese croquettes are a true pleasure. The crispy outside reveals a creamy interior. The fresh spinach brings a bright, somewhat green taste, while the grated cheese gives a rich, savory richness. You can substitute the cheesy element with cooked, pureed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

For leafy greens, wash it well, discarding any tough stems, and roughly chop it into large chunks. Put in a big pot with a little water over a medium heat. Once softened, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, thoroughly press out unwanted moisture.

Preheat the olive oil in a pan over a medium flame and cook the onion and minced garlic until tender, about four minutes. Take off the stove.

Combine the wilted spinach, cooked onion and garlic, hard cheese, ricotta, spice, paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until blended. If the mixture seems too loose, incorporate some extra crumbs.

With your fingers, shape the dough into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and set them on a plate topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a level of about half an inch. Fry the patties a small batch for a couple of minutes per side, flipping so they are crispy all over, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only delicious but also a extremely nutritious appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a pan and submerge with ample water. Boil over a medium flame for about 20 minutes or until nearly done, pouring more water to maintain the lentils immersed if needed.

Stir in the bulgur wheat and proceed cooking until softened. Remove the water from the mixture thoroughly and set aside in a container.

Warm a portion of the