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Keftedes me Prassa

Petite crispy croquettes, typically known as keftedes, represent a cherished delicacy in Sephardic cooking. These particular leek fritters deliver a tasty blend of rich ground beef with the delicate, slightly sweet taste of fresh leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the green leeks properly and remove the root ends and the majority of the green stalk. Chop lengthwise along the length then into 1.5-centimeter pieces. Place in a deep frying pan and fill with water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Combine thoroughly using your hands then mold a several spoonfuls into a patty, shaping a little. Place on a platter and proceed for the remaining of the mixture.

Preheat cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is sizzling, brown the patties in small groups until golden brown on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Take out the finished fritters to a dish covered with kitchen paper and allow to cool.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine treat. The golden exterior reveals a creamy center. The leafy spinach imparts a fresh, slightly natural flavor, while the grated cheese offers a deep, flavorful creaminess. Feel free to swap the cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

For raw spinach, clean it well, getting rid of any stalks, and roughly chop it into big pieces. Place in a large saucepan with a little hot water over a medium flame. Once wilted, strain in a colander for about 15 minutes, then press out any remaining moisture and put aside.

If using previously frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the cooking oil in a pan over a medium flame and saute the chopped onion and garlic until tender, about a few minutes. Turn off the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and season with seasoning. Stir completely until incorporated. If the dough seems too wet, mix in some extra crumbs.

By hand, form the mixture into oval shapes a bit bigger than a walnut shell but smaller than an chicken egg, and set them on a plate covered with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a level of about 1cm. Cook the croquettes a small batch for a couple of minutes on both sides, rotating so they are golden everywhere, then place on paper towel.

Present with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a highly wholesome bite or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to garnish

Place the dry lentils in a pot and cover with enough cold water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring more water to ensure the pulses covered if needed.

Stir in the bulgur wheat and keep cooking until softened. Strain the lentils and burghul thoroughly and set aside in a bowl.

Heat 50% of the