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Keftedes me Prassa

Bite-sized fried croquettes, often called keftedes, stand as a beloved signature dish in Sephardic culinary traditions. These particular leek croquettes offer a delicious fusion of hearty beef with the subtle, mildly sweet flavour of tender leeks, rendering them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to serve

Clean the green leeks properly and cut away the roots and the bulk of the green stalk. Slice lengthwise along the length then into 1.5cm slices. Transfer in a deep frying pan and submerge with fresh water, then heat over a medium flame for about 20 minutes or until softened.

Remove the water from the leeks and place in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and flavor well with pepper and salt. Mix completely using your palms then shape a couple of tablespoonfuls into a patty, shaping a bit. Set on a plate and proceed for the remaining of the preparation.

Heat oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, brown the fritters in batches until crispy on all sides. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Remove the cooked croquettes to a tray lined with kitchen paper and permit to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a real treat. The golden crust reveals a creamy center. The leafy spinach imparts a vibrant, slightly natural note, while the dairy offers a savory, savory creaminess. It's possible to replace the cheesy element with boiled, pureed potato if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to serve

When using leafy greens, clean it well, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a bit of liquid over a medium heat. Once softened, strain in a sieve for about a quarter hour, then remove any excess liquid and set aside.

When working with previously frozen spinach, completely press out excess liquid.

Preheat the oil in a skillet over a moderate heat and saute the diced onion and garlic cloves until softened, about four minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Combine well until incorporated. If the preparation appears too wet, incorporate some extra breading.

With your fingers, shape the preparation into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and put them on a tray topped with wax paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, warm cooking oil to a depth of about 1cm. Fry the croquettes a small batch for 2–3 minutes per side, turning so they are golden brown everywhere, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a highly nutritious appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Add the brown lentils in a pot and submerge with enough cold water. Simmer over a medium flame for about 20 mins or until almost cooked, including additional water to ensure the lentils submerged if needed.

Mix in the burghul and keep cooking until softened. Strain the mixture well and reserve in a bowl.

Warm 50% of the