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Keftedes me Prassa

Petite crispy croquettes, often called keftedes, represent a cherished signature dish in Sephardic Jewish cooking. These wonderful leek croquettes present a delicious blend of rich minced beef with the subtle, sweetly mild essence of tender leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Wash the fresh leeks properly and cut away the root ends and the bulk of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter pieces. Place in a deep frying pan and cover with cold water, then heat over a medium flame for about twenty minutes or until tender.

Strain the softened leeks and transfer in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice liberally with seasoning. Mix well using your palms then shape a couple of spoonfuls into a patty, shaping a little. Put on a platter and repeat for the rest of the preparation.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Transfer the cooked croquettes to a tray covered with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a true pleasure. The golden crust reveals a creamy interior. The spinach adds a bright, somewhat green taste, while the cheese provides a deep, flavorful richness. Feel free to swap the cheesy element with steamed, mashed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to garnish

When using leafy greens, clean it thoroughly, discarding any tough stems, and cut into it into sizable portions. Put in a deep pan with a small amount liquid over a medium flame. Once cooked, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, carefully remove excess liquid.

Warm the oil in a frying pan over a moderate heat and cook the diced onion and garlic until translucent, about four minutes. Turn off the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Mix completely until incorporated. If the dough looks too wet, add some extra crumbs.

With your fingers, form the dough into elongated patties somewhat larger than a walnut shell but smaller than an chicken egg, and set them on a tray topped with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over moderate heat, preheat cooking oil to a level of about 1cm. Fry the patties a small batch for two to three minutes each side, flipping so they are crispy everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these fritters are not only delicious but also a extremely wholesome appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a pan and cover with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, including extra liquid to keep the pulses submerged if needed.

Stir in the burghul and continue cooking until fully cooked. Strain the ingredients thoroughly and put aside in a container.

Heat 50% of the