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Keftedes me Prassa

Petite fried croquettes, typically called keftedes, are a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek fritters present a tasty combination of rich minced beef with the delicate, sweetly mild flavour of tender leeks, and they are truly addictive.

Yields 12

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

Wash the green leeks carefully and remove the roots and most of the dark green parts. Slice in half along the length then into 1.5-centimeter pieces. Transfer in a large skillet and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, matzo meal, dill, chopped parsley and spice and flavor well with pepper and salt. Mix well using your palms then mold a few scoops into a ball, shaping a slightly. Put on a plate and proceed for the rest of the preparation.

Preheat oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is hot, fry the fritters in small groups until golden on each side. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Transfer the cooked patties to a dish lined with paper towel and allow to cool.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine treat. The golden outside gives way to a soft center. The leafy spinach imparts a bright, somewhat earthy flavor, while the cheese provides a deep, umami smoothness. Feel free to swap the cheese with boiled, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to accompany

For raw spinach, clean it carefully, discarding any stalks, and cut into it into sizable portions. Place in a big pot with a little water over a medium flame. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, carefully remove extra water.

Preheat the cooking oil in a pan over a medium heat and saute the onion and garlic cloves until translucent, about a few minutes. Remove from the flame.

Put the cooked spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and flavor with seasoning. Mix completely until incorporated. If the preparation appears too loose, mix in some extra breadcrumbs.

With your fingers, form the preparation into oval shapes a bit bigger than a walnut shell but less bulky than an large egg, and put them on a plate lined with parchment paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, preheat oil to a amount of about 1cm. Fry the croquettes a small batch for two to three minutes each side, turning so they are golden brown completely, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these fritters are not only tasty but also a wonderfully wholesome snack or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to garnish

Put the brown lentils in a pan and cover with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, pouring additional water to ensure the lentils immersed if needed.

Mix in the burghul and keep cooking until tender. Drain the lentils and burghul well and reserve in a container.

Warm a portion of the