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Keftedes me Prassa

Small crispy patties, commonly known as keftedes, represent a beloved speciality in Sephardic Jewish culinary traditions. These wonderful leek croquettes deliver a flavorful combination of hearty beef with the gentle, sweetly mild taste of leeks, and they are truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the leeks carefully and trim off the roots and most of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter rounds. Put in a deep pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Strain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, parsley and spice and season liberally with pepper and salt. Mix well using your hands then mold a couple of spoonfuls into a ball, pressing a bit. Put on a tray and continue for the rest of the ingredients.

Preheat oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, brown the croquettes in small batches until crispy on all sides. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Take out the cooked croquettes to a tray topped with kitchen paper and allow to rest.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a true treat. The crispy outside reveals a creamy interior. The spinach adds a vibrant, slightly earthy flavor, while the cheese provides a deep, savory smoothness. You can substitute the cheesy element with cooked, pureed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Lemon wedges, to serve

For raw spinach, clean it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a small amount hot water over a medium flame. Once cooked, drain in a colander for about a quarter hour, then remove any excess liquid and set aside.

If using defrosted spinach, carefully squeeze out extra water.

Heat the olive oil in a pan over a medium flame and fry the chopped onion and garlic until softened, about 4 minutes. Turn off the heat.

Combine the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine thoroughly until combined. If the preparation seems too soft, add some extra crumbs.

By hand, form the preparation into elongated patties somewhat larger than a walnut shell but more compact than an egg, and set them on a plate lined with baking paper. Cover and cool for at least one hour.

In a wide pan over medium heat, heat cooking oil to a amount of about half an inch. Cook the fritters a few at a time for two to three minutes per side, flipping so they are golden brown everywhere, then transfer on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these croquettes are not only delicious but also a highly wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Add the dry lentils in a pan and submerge with plenty of water. Cook over a medium flame for about 20 mins or until nearly done, pouring extra liquid to ensure the lentils immersed if required.

Add the cracked wheat and continue cooking until softened. Remove the water from the ingredients well and reserve in a mixing bowl.

Warm half of the