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Keftedes me Prassa

Small crispy fritters, often referred to as keftedes, stand as a cherished delicacy in Sephardic Jewish cuisine. These wonderful leek croquettes deliver a flavorful fusion of rich ground beef with the delicate, sweetly mild taste of tender leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks properly and cut away the base and the bulk of the dark green parts. Slice into halves along the length then into 1.5-centimeter rounds. Put in a deep frying pan and cover with water, then heat over a medium heat for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and season generously with salt and pepper. Combine well using your hands then form a several spoonfuls into a ball, flattening a bit. Set on a platter and proceed for the remaining of the preparation.

Preheat olive oil in a skillet to a amount of about ¾ inch over a medium heat. When the oil is hot, fry the croquettes in small groups until crispy on both sides. (Do not fill the skillet as this reduces the oil temperature of the cooking oil.) Remove the ready croquettes to a tray lined with paper towel and let to cool.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a real pleasure. The crispy outside opens up to a creamy filling. The leafy spinach imparts a vibrant, moderately green note, while the grated cheese offers a rich, flavorful creaminess. You can substitute the dairy cheese with steamed, pureed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

For leafy greens, wash it well, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a bit of water over a medium heat. Once cooked, drain in a sieve for about 15 mins, then remove any excess liquid and set aside.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the olive oil in a frying pan over a medium flame and saute the onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Put the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a container and season with seasoning. Stir completely until incorporated. If the preparation looks too loose, mix in some extra crumbs.

Using your hands, form the preparation into oval shapes slightly larger than a walnut but more compact than an chicken egg, and place them on a tray covered with parchment paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, warm oil to a level of about half an inch. Fry the croquettes a handful for a couple of minutes each side, turning so they are golden completely, then transfer on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only tasty but also a extremely healthy bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to serve

Place the brown lentils in a saucepan and fill with plenty of water. Simmer over a medium heat for about twenty minutes or until nearly done, pouring more water to keep the legumes immersed if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul well and set aside in a mixing bowl.

Warm a portion of the