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Keftedes me Prassa

Petite crispy patties, commonly known as keftedes, stand as a beloved delicacy in Sephardic cuisine. These wonderful leek patties deliver a delicious combination of rich ground beef with the delicate, mildly sweet essence of tender leeks, making them truly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and trim off the root ends and the majority of the green tops. Chop lengthwise along the length then into 1.5-centimeter rounds. Place in a deep pan and cover with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Mix thoroughly using your hands then form a few spoonfuls into a croquette, shaping a slightly. Set on a platter and repeat for the balance of the mixture.

Preheat olive oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is hot, cook the fritters in small groups until crispy on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the cooking oil.) Transfer the cooked croquettes to a plate covered with kitchen paper and allow to cool.

Offer with lemon slices.

Spinach Patties

These amazing spinach with cheese croquettes are a genuine treat. The golden crust reveals a creamy interior. The leafy spinach brings a bright, slightly earthy flavor, while the grated cheese provides a deep, flavorful creaminess. You can substitute the dairy cheese with boiled, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to accompany

If using leafy greens, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into big pieces. Transfer in a large saucepan with a bit of liquid over a medium flame. Once cooked, strain in a strainer for about a quarter hour, then remove any extra water and reserve.

If using defrosted spinach, completely remove unwanted moisture.

Heat the olive oil in a pan over a medium flame and saute the diced onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Combine the cooked spinach, fried onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine well until blended. If the mixture appears too wet, add some additional crumbs.

Using your hands, form the dough into elongated patties somewhat larger than a walnut but more compact than an chicken egg, and put them on a tray covered with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, warm oil to a depth of about 1cm. Brown the croquettes a handful for 2–3 minutes per side, flipping so they are golden brown everywhere, then place on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these croquettes are not only flavorful but also a extremely wholesome snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a saucepan and submerge with ample water. Cook over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to maintain the legumes immersed if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Heat 50% of the