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Keftedes me Prassa

Bite-sized fried croquettes, commonly called keftedes, stand as a treasured delicacy in Sephardic culinary traditions. These wonderful leek croquettes deliver a flavorful fusion of savory beef with the subtle, slightly sweet flavour of leeks, rendering them truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and cut away the root ends and most of the green stalk. Slice in half longways then into half-inch pieces. Put in a deep pan and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Combine well using your hands then form a couple of tablespoonfuls into a ball, pressing a slightly. Place on a plate and proceed for the remaining of the preparation.

Preheat cooking oil in a pan to a depth of about 2cm over a medium heat. When the oil is ready, cook the patties in small groups until golden on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Take out the finished patties to a tray topped with kitchen paper and permit to cool.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese fritters are a true treat. The crispy exterior gives way to a soft filling. The spinach imparts a fresh, moderately earthy note, while the grated cheese offers a deep, umami richness. You can substitute the dairy cheese with cooked, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to serve

When using raw spinach, clean it well, removing any stalks, and cut into it into large chunks. Transfer in a deep pan with a little liquid over a medium flame. Once softened, remove in a sieve for about 15 minutes, then squeeze out any extra water and set aside.

If using defrosted spinach, thoroughly remove unwanted moisture.

Warm the oil in a frying pan over a medium flame and saute the chopped onion and garlic until translucent, about four minutes. Take off the heat.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Stir well until incorporated. If the mixture appears too loose, incorporate some more crumbs.

Using your hands, form the preparation into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and place them on a baking sheet covered with baking paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm olive oil to a level of about 1 centimeter. Cook the patties a few at a time for two to three minutes on both sides, flipping so they are golden all over, then put on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and moist center, these patties are not only tasty but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to accompany

Add the lentils in a saucepan and submerge with plenty of fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding more water to maintain the lentils covered if required.

Add the bulgur wheat and keep cooking until softened. Drain the ingredients completely and reserve in a mixing bowl.

Preheat a portion of the