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Keftedes me Prassa

Petite crispy croquettes, typically known as keftedes, stand as a treasured signature dish in Sephardic Jewish cooking. These wonderful leek croquettes offer a flavorful blend of savory ground beef with the subtle, mildly sweet flavour of fresh leeks, making them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Wash the fresh leeks carefully and remove the roots and most of the green tops. Cut in half lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and fill with fresh water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Mix thoroughly using your palms then mold a several tablespoonfuls into a patty, flattening a slightly. Set on a plate and repeat for the balance of the mixture.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the croquettes in small batches until golden on each side. (Do not fill the skillet as this reduces the heat of the cooking oil.) Remove the ready croquettes to a plate lined with kitchen paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a real delight. The crunchy exterior gives way to a smooth interior. The leafy spinach adds a vibrant, moderately green flavor, while the cheese gives a deep, flavorful creaminess. It's possible to replace the dairy cheese with boiled, mashed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using leafy greens, wash it well, discarding any stalks, and roughly chop it into big pieces. Place in a big pot with a bit of water over a moderate heat. Once softened, strain in a colander for about 15 minutes, then remove any remaining moisture and reserve.

For previously frozen spinach, thoroughly squeeze out extra water.

Warm the olive oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and spice with pepper and salt. Combine completely until blended. If the dough seems too wet, add some additional crumbs.

Using your hands, mold the mixture into elongated patties somewhat larger than a nut but more compact than an egg, and place them on a tray lined with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, preheat olive oil to a level of about 1 centimeter. Cook the croquettes a few at a time for two to three minutes per side, flipping so they are golden everywhere, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these patties are not only tasty but also a wonderfully nutritious bite or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Put the lentils in a pot and cover with ample fresh water. Simmer over a medium heat for about 20 minutes or until nearly done, pouring more water to keep the pulses covered if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients well and reserve in a bowl.

Warm a portion of the