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Keftedes me Prassa

Small pan-fried croquettes, often called keftedes, represent a beloved speciality in Sephardic culinary traditions. These wonderful leek croquettes present a tasty fusion of hearty beef with the subtle, mildly sweet flavour of leeks, and they are utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks well and trim off the root ends and the majority of the green stalk. Cut lengthwise lengthways then into 1.5cm slices. Transfer in a deep frying pan and cover with water, then simmer over a medium heat for about 20 mins or until tender.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Mix well using your hands then shape a couple of spoonfuls into a croquette, pressing a little. Set on a plate and continue for the rest of the mixture.

Preheat cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, brown the croquettes in small groups until golden brown on both sides. (Do not fill the frying pan as this drops the heat of the cooking oil.) Take out the cooked fritters to a dish lined with absorbent paper and allow to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a genuine pleasure. The crunchy crust gives way to a smooth center. The spinach brings a vibrant, slightly natural taste, while the grated cheese gives a rich, flavorful richness. You can substitute the dairy cheese with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, wash it well, removing any tough stems, and coarsely chop it into big pieces. Transfer in a big pot with a bit of water over a medium flame. Once wilted, drain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

When working with defrosted spinach, thoroughly remove excess liquid.

Heat the oil in a pan over a moderate heat and saute the chopped onion and minced garlic until tender, about 4 minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix completely until combined. If the mixture appears too wet, mix in some additional crumbs.

Using your hands, shape the dough into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and place them on a baking sheet topped with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over medium flame, preheat cooking oil to a amount of about half an inch. Fry the croquettes a small batch for 2–3 minutes on both sides, flipping so they are crispy completely, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a golden crust and moist center, these croquettes are not only flavorful but also a highly nutritious appetizer or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and submerge with enough fresh water. Boil over a medium heat for about 20 mins or until almost cooked, adding additional water to keep the lentils covered if necessary.

Add the burghul and proceed cooking until tender. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Preheat a portion of the