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Keftedes me Prassa

Bite-sized pan-fried fritters, commonly referred to as keftedes, stand as a cherished signature dish in Sephardic Jewish culinary traditions. These leek croquettes deliver a tasty fusion of savory minced beef with the gentle, sweetly mild essence of leeks, making them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and remove the base and most of the green stalk. Chop into halves lengthways then into 1.5-centimeter pieces. Transfer in a deep pan and submerge with water, then heat over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and place in a big bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor well with pepper and salt. Combine thoroughly using your palms then form a couple of scoops into a patty, flattening a little. Put on a platter and repeat for the remaining 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, cook the fritters in small batches until golden brown on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the ready croquettes to a tray lined with paper towel and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a true delight. The crunchy exterior gives way to a creamy center. The leafy spinach brings a fresh, somewhat earthy note, while the cheese provides a rich, umami richness. Feel free to swap the cheese with boiled, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, wash it well, discarding any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a small amount water over a medium heat. Once softened, strain in a sieve for about 15 minutes, then press out any remaining moisture and set aside.

If using defrosted spinach, completely press out excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and cook the onion and garlic until translucent, about 4 minutes. Take off the heat.

Place the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and season with salt and pepper. Stir thoroughly until combined. If the mixture seems too loose, incorporate some more crumbs.

By hand, mold the mixture into oval shapes somewhat larger than a nut but smaller than an large egg, and set them on a tray topped with baking paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, preheat oil to a amount of about 1 centimeter. Cook the patties a few at a time for 2–3 minutes on both sides, rotating so they are crispy all over, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

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

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Place the brown lentils in a saucepan and cover with ample fresh water. Cook over a moderate heat for about twenty minutes or until nearly done, pouring additional water to ensure the lentils covered if necessary.

Stir in the burghul and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and put aside in a bowl.

Warm 50% of the