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Keftedes me Prassa

Small fried croquettes, often known as keftedes, are a treasured signature dish in Sephardic cooking. These leek croquettes offer a delicious blend of savory minced beef with the gentle, slightly sweet taste of leeks, making them truly crave-worthy.

Yields 12

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

Clean the green leeks properly and trim off the roots and most of the dark green parts. Slice lengthwise lengthways then into 1.5cm pieces. Transfer in a large skillet and submerge with water, then simmer over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and spice liberally with pepper and salt. Mix well using your fingers then shape a couple of scoops into a croquette, pressing a little. Put on a tray and proceed for the rest of the ingredients.

Preheat olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the olive oil is ready, fry the croquettes in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the cooking oil.) Take out the cooked patties to a dish lined with paper towel and let to drain.

Serve with lemon slices.

Spinach Patties

These amazing spinach with cheese fritters are a true delight. The golden exterior gives way to a creamy filling. The fresh spinach adds a vibrant, moderately natural taste, while the dairy offers a rich, flavorful smoothness. You can substitute the dairy cheese with steamed, mashed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for deep-frying (or use sunflower oil)
• Fresh lemon, to serve

When using leafy greens, wash it well, removing any hard stems, and cut into it into big pieces. Put in a large saucepan with a bit of liquid over a medium heat. Once cooked, strain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

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

Warm the cooking oil in a frying pan over a medium flame and saute the diced onion and minced garlic until tender, about 4 minutes. Turn off the heat.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Combine completely until combined. If the mixture appears too loose, mix in some extra breadcrumbs.

With your fingers, shape the preparation into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and place them on a plate topped with parchment paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, preheat cooking oil to a depth of about 1cm. Cook the fritters a handful for a couple of minutes on both sides, turning so they are golden all over, then put on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a highly healthy bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Add the lentils in a saucepan and submerge with ample cold water. Boil over a medium heat for about 20 minutes or until nearly done, including more water to ensure the lentils submerged if necessary.

Add the burghul and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and set aside in a container.

Preheat half of the