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Keftedes me Prassa

Bite-sized crispy croquettes, commonly called keftedes, represent a treasured signature dish in Sephardic cooking. These particular leek patties deliver a delicious blend of savory ground beef with the subtle, slightly sweet flavour of leeks, and they are absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Wash the leeks well and trim off the base and the majority of the green stalk. Chop lengthwise longways then into half-inch slices. Transfer in a deep frying pan and fill with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the softened leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and spice and season liberally with pepper and salt. Combine well using your palms then shape a couple of scoops into a croquette, flattening a bit. Put on a platter and proceed for the remaining of the mixture.

Warm cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the oil is hot, fry the croquettes in batches until golden on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Remove the ready fritters to a dish covered with absorbent paper and permit to drain.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a genuine treat. The golden crust opens up to a soft center. The fresh spinach brings a bright, somewhat natural note, while the dairy offers a deep, umami creaminess. Feel free to swap the dairy cheese with boiled, pureed spuds if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for frying (or alternatively neutral oil)
• Lemon wedges, to accompany

If using raw spinach, rinse it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of hot water over a medium flame. Once softened, drain in a strainer for about 15 minutes, then remove any remaining moisture and set aside.

For defrosted spinach, carefully squeeze out unwanted moisture.

Heat the oil in a pan over a medium flame and saute the diced onion and garlic cloves until softened, about four minutes. Take off the flame.

Place the wilted spinach, sauteed onion and garlic, grated cheese, creamy cheese, spice, paprika, breading and eggs in a container and season with seasoning. Mix thoroughly until incorporated. If the preparation seems too loose, add some more breading.

With your fingers, shape the mixture into oval shapes a bit bigger than a walnut but less bulky than an chicken egg, and set them on a baking sheet covered with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, warm oil to a amount of about 1 centimeter. Cook the croquettes a few at a time for a couple of minutes each side, turning so they are crispy all over, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a extremely nutritious bite or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to garnish

Put the dry lentils in a pot and cover with enough cold water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring additional water to maintain the legumes submerged if needed.

Add the bulgur wheat and proceed cooking until tender. Drain the ingredients completely and reserve in a bowl.

Preheat 50% of the