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Keftedes me Prassa

Small pan-fried croquettes, typically called keftedes, stand as a beloved speciality in Sephardic Jewish cuisine. These particular leek fritters present a tasty blend of hearty beef with the delicate, mildly sweet taste of leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and cut away the root ends and the majority of the green tops. Slice in half lengthways then into 1.5-centimeter slices. Place in a deep pan and submerge with cold water, then cook over a medium heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and spice and season generously with pepper and salt. Combine completely using your hands then form a few scoops into a patty, shaping a bit. Put on a tray and repeat for the rest of the preparation.

Preheat oil in a skillet to a depth of about 2 centimeters over a medium flame. When the olive oil is ready, brown the patties in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this lowers the temperature of the cooking oil.) Take out the ready croquettes to a dish covered with absorbent paper and permit to cool.

Present with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real delight. The crispy outside reveals a soft center. The leafy spinach brings a fresh, slightly green flavor, while the grated cheese provides a rich, flavorful smoothness. You can substitute the cheese with cooked, mashed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, clean it well, discarding any tough stems, and cut into it into sizable portions. Place in a big pot with a bit of liquid over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and reserve.

If using defrosted spinach, completely press out extra water.

Preheat the olive oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until softened, about four minutes. Remove from the stove.

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine well until combined. If the preparation seems too soft, incorporate some more crumbs.

Using your hands, mold the dough into elongated patties somewhat larger than a walnut shell but less bulky than an large egg, and set them on a baking sheet topped with baking paper. Cover and cool for at least one hour.

In a big skillet over medium flame, preheat oil to a level of about 1cm. Brown the fritters a few at a time for 2–3 minutes per side, turning so they are golden everywhere, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully nutritious snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to serve

Place the brown lentils in a pot and cover with ample cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring more water to maintain the legumes immersed if necessary.

Mix in the burghul and continue cooking until tender. Remove the water from the mixture completely and put aside in a mixing bowl.

Preheat 50% of the