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Keftedes me Prassa

Bite-sized fried patties, commonly known as keftedes, are a treasured signature dish in Sephardic cuisine. These leek fritters deliver a flavorful blend of rich beef with the gentle, slightly sweet essence of tender leeks, making them truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks properly and trim off the roots and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter pieces. Place in a large skillet and submerge with cold water, then simmer over a moderate heat for about 20 mins or until tender.

Drain the cooked leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and spice liberally with pepper and salt. Stir well using your palms then mold a few spoonfuls into a croquette, shaping a little. Put on a tray and proceed for the rest of the mixture.

Preheat olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the croquettes in small groups until golden brown on both sides. (Do not fill the frying pan as this reduces the oil temperature of the cooking oil.) Take out the ready patties to a plate topped with absorbent paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese fritters are a genuine treat. The crunchy crust gives way to a soft center. The fresh spinach adds a vibrant, slightly natural taste, while the cheese gives a savory, flavorful smoothness. You can substitute the dairy cheese with cooked, crushed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Lemon slices, to garnish

If using raw spinach, clean it well, discarding any tough stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount liquid over a medium heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

For defrosted spinach, completely press out extra water.

Preheat the olive oil in a frying pan over a medium heat and fry the diced onion and garlic cloves until softened, about a few minutes. Take off the heat.

Place the cooked spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breading and eggs in a container and flavor with seasoning. Stir thoroughly until combined. If the preparation appears too wet, mix in some extra breading.

Using your hands, form the preparation into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and place them on a tray covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a depth of about 1cm. Brown the fritters a small batch for 2–3 minutes on both sides, flipping so they are crispy everywhere, then place on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a extremely healthy snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a saucepan and submerge with ample cold water. Cook over a moderate heat for about 20 mins or until almost cooked, adding more water to maintain the pulses immersed if needed.

Stir in the bulgur wheat and continue cooking until tender. Strain the mixture completely and set aside in a bowl.

Warm a portion of the