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Keftedes me Prassa

Petite pan-fried fritters, often known as keftedes, represent a beloved delicacy in Sephardic culinary traditions. These particular leek croquettes deliver a tasty blend of hearty ground beef with the delicate, slightly sweet taste of tender leeks, making them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks well and cut away the roots and the bulk of the dark green parts. Chop lengthwise along the length then into half-inch rounds. Transfer in a deep pan and submerge with cold water, then cook over a moderate heat for about twenty minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and paprika and season generously with seasoning. Stir well using your hands then form a several spoonfuls into a ball, flattening a little. Place on a plate and repeat for the rest of the preparation.

Preheat oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is hot, fry the patties in small groups until crispy on each side. (Do not fill the pan as this reduces the heat of the oil.) Take out the ready croquettes to a tray covered with kitchen paper and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese patties are a true pleasure. The crunchy outside gives way to a creamy filling. The leafy spinach imparts a fresh, somewhat earthy note, while the cheese offers a savory, umami creaminess. You can substitute the cheese with boiled, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

For fresh spinach, wash it carefully, removing any hard stems, and coarsely chop it into large chunks. Put in a big pot with a small amount water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, carefully squeeze out extra water.

Preheat the oil in a pan over a moderate heat and cook the chopped onion and minced garlic until softened, about four minutes. Take off the stove.

Put the cooked spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the dough looks too loose, incorporate some additional breading.

Using your hands, form the mixture into oval shapes a bit bigger than a walnut but smaller than an egg, and set them on a plate covered with baking paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a depth of about 1cm. Fry the fritters a handful for a couple of minutes on both sides, turning so they are crispy all over, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only tasty but also a extremely wholesome appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a pot and submerge with ample water. Simmer over a medium flame for about twenty minutes or until almost cooked, including extra liquid to maintain the lentils covered if required.

Add the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.

Heat 50% of the