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Keftedes me Prassa

Small fried patties, often called keftedes, are a beloved signature dish in Sephardic Jewish culinary traditions. These particular leek croquettes deliver a tasty blend of rich minced beef with the gentle, sweetly mild taste of tender leeks, making them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the green leeks carefully and trim off the root ends and most of the green stalk. Slice in half lengthways then into half-inch pieces. Place in a deep pan and submerge with water, then heat over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season well with seasoning. Mix thoroughly using your hands then form a several tablespoonfuls into a patty, flattening a little. Set on a plate and continue for the balance of the mixture.

Preheat oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is hot, brown the croquettes in small batches until crispy on each side. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the ready croquettes to a tray covered with absorbent paper and allow to cool.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese patties are a true delight. The crispy outside opens up to a creamy filling. The spinach brings a fresh, moderately natural note, while the dairy offers a savory, savory richness. It's possible to replace the cheese with cooked, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into sizable portions. Put in a deep pan with a bit of hot water over a medium flame. Once wilted, remove in a sieve for about 15 minutes, then remove any extra water and put aside.

For previously frozen spinach, carefully press out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic until translucent, about a few minutes. Remove from the flame.

Place the prepared spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, paprika, breading and eggs in a large bowl and flavor with salt and pepper. Combine completely until combined. If the mixture looks too wet, incorporate some extra breadcrumbs.

With your fingers, mold the preparation into oval croquettes slightly larger than a nut but less bulky than an egg, and set them on a baking sheet topped with parchment paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, heat olive oil to a depth of about 1cm. Fry the croquettes a small batch for a couple of minutes on both sides, turning so they are golden brown all over, then transfer on paper towel.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to accompany

Put the lentils in a saucepan and submerge with plenty of water. Simmer over a medium flame for about 20 minutes or until partially softened, adding more water to maintain the pulses submerged if needed.

Add the bulgur wheat and keep cooking until softened. Remove the water from the mixture well and set aside in a mixing bowl.

Heat half of the