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Keftedes me Prassa

Small pan-fried patties, commonly referred to as keftedes, represent a treasured delicacy in Sephardic cuisine. These leek croquettes offer a tasty combination of savory beef with the subtle, mildly sweet essence of leeks, making them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks carefully and cut away the roots and most of the dark green parts. Cut lengthwise longways then into 1.5cm slices. Transfer in a large skillet and fill with cold water, then cook over a medium heat for about 20 mins or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and season well with pepper and salt. Mix thoroughly using your fingers then mold a several spoonfuls into a croquette, shaping a bit. Put on a plate and continue for the remaining of the mixture.

Warm oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is sizzling, cook the patties in small batches until golden on each side. (Do not fill the frying pan as this lowers the temperature of the oil.) Take out the cooked patties to a plate lined with paper towel and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true treat. The golden outside opens up to a soft interior. The fresh spinach adds a bright, moderately natural note, while the grated cheese gives a deep, savory smoothness. It's possible to replace the cheese with steamed, pureed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, clean it carefully, removing any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a little hot water over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then press out any excess liquid and set aside.

When working with defrosted spinach, carefully press out unwanted moisture.

Warm the cooking oil in a pan over a medium heat and fry the onion and minced garlic until translucent, about four minutes. Take off the stove.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Mix completely until incorporated. If the dough appears too loose, incorporate some additional crumbs.

Using your hands, shape the mixture into oval shapes a bit bigger than a nut but less bulky than an egg, and put them on a tray lined with baking paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, warm olive oil to a depth of about 1cm. Cook the patties a small batch for a couple of minutes on both sides, turning so they are crispy all over, then place on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only delicious but also a wonderfully nutritious appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to garnish

Place the dry lentils in a pan and fill with enough water. Cook over a moderate heat for about twenty minutes or until nearly done, adding more water to ensure the pulses immersed if needed.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and reserve in a bowl.

Preheat a portion of the