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Keftedes me Prassa

Bite-sized pan-fried patties, often known as keftedes, are a treasured signature dish in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a flavorful fusion of hearty minced beef with the subtle, slightly sweet essence of fresh leeks, making them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks properly and cut away the base and most of the green tops. Chop into halves longways then into 1.5cm pieces. Put in a deep frying pan and cover with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Combine well using your fingers then mold a several scoops into a ball, flattening a bit. Set on a platter and continue for the balance of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is ready, fry the fritters in small batches until golden on both sides. (Don't overcrowd the skillet as this reduces the temperature of the cooking oil.) Take out the ready croquettes to a tray topped with absorbent paper and let to cool.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a genuine pleasure. The crunchy crust gives way to a smooth interior. The leafy spinach imparts a bright, moderately natural taste, while the cheese provides a savory, flavorful smoothness. You can substitute the cheese with cooked, crushed potato if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

If using fresh spinach, wash it well, getting rid of any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a bit of liquid over a moderate heat. Once wilted, remove in a colander for about 15 minutes, then press out any extra water and put aside.

When working with defrosted spinach, completely squeeze out extra water.

Warm the oil in a pan over a medium heat and saute the diced onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and flavor with salt and pepper. Mix completely until combined. If the preparation appears too loose, incorporate some extra breadcrumbs.

With your fingers, form the dough into oval shapes a bit bigger than a walnut but less bulky than an egg, and put them on a tray topped with baking paper. Cover and chill for at least 1 hour.

In a wide pan over medium flame, heat olive oil to a level of about 1 centimeter. Cook the fritters a handful for two to three minutes each side, rotating so they are golden completely, then place on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only delicious but also a highly nutritious appetizer or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Put the dry lentils in a saucepan and cover with ample fresh water. Boil over a medium heat for about 20 minutes or until nearly done, adding additional water to keep the legumes immersed if needed.

Add the cracked wheat and continue cooking until softened. Remove the water from the ingredients thoroughly and put aside in a container.

Warm a portion of the