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Keftedes me Prassa

Small crispy fritters, commonly called keftedes, are a beloved speciality in Sephardic cuisine. These wonderful leek croquettes offer a tasty fusion of rich beef with the gentle, mildly sweet flavour of leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to serve

Wash the green leeks properly and trim off the roots and the majority of the dark green parts. Cut lengthwise lengthways then into 1.5cm slices. Place in a deep pan and submerge with cold water, then heat over a medium heat for about 20 mins or until cooked through.

Strain the softened leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and spice well with salt and pepper. Stir completely using your fingers then form a couple of spoonfuls into a patty, pressing a little. Place on a platter and proceed for the rest of the mixture.

Heat olive oil in a pan to a level of about 2cm over a medium flame. When the oil is hot, fry the croquettes in small groups until golden on each side. (Don't overcrowd the pan as this reduces the heat of the oil.) Transfer the ready croquettes to a plate lined with paper towel and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach patties are a real treat. The crispy exterior gives way to a creamy filling. The leafy spinach brings a vibrant, moderately natural taste, while the cheese gives a deep, umami creaminess. Feel free to swap the cheese with cooked, mashed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

For leafy greens, wash it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Place in a big pot with a little liquid over a medium flame. Once softened, remove in a colander for about 15 minutes, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a pan over a moderate heat and fry the chopped onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Place the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir thoroughly until blended. If the preparation seems too soft, mix in some more breading.

Using your hands, shape the preparation into elongated patties somewhat larger than a nut but less bulky than an large egg, and place them on a plate lined with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, preheat oil to a level of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes each side, rotating so they are golden brown all over, then transfer on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a wonderfully wholesome appetizer or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Place the brown lentils in a pan and fill with ample cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, including additional water to ensure the lentils submerged if necessary.

Stir in the burghul and proceed cooking until fully cooked. Remove the water from the ingredients well and reserve in a bowl.

Preheat half of the