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Keftedes me Prassa

Small pan-fried croquettes, typically referred to as keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These leek croquettes present a flavorful blend of hearty minced beef with the delicate, sweetly mild essence of tender leeks, rendering them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and remove the roots and the majority of the green tops. Cut in half along the length then into 1.5cm slices. Put in a deep pan and fill with fresh water, then cook over a medium flame for about 20 mins or until tender.

Drain the leeks and place in a big bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and spice well with seasoning. Mix thoroughly using your hands then form a several spoonfuls into a croquette, flattening a bit. Put on a platter and repeat for the remaining of the mixture.

Warm olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is hot, fry the fritters in small groups until crispy on all sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Remove the ready croquettes to a dish topped with kitchen paper and allow to cool.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese patties are a genuine delight. The golden outside gives way to a smooth filling. The leafy spinach adds a bright, moderately earthy note, while the grated cheese offers a deep, savory smoothness. You can substitute the dairy cheese with cooked, pureed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using fresh spinach, wash it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a little liquid over a moderate heat. Once wilted, remove in a strainer for about 15 mins, then remove any extra water and set aside.

If using thawed frozen spinach, completely press out extra water.

Preheat the cooking oil in a frying pan over a medium flame and saute the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Combine thoroughly until blended. If the preparation seems too soft, incorporate some extra crumbs.

With your fingers, shape the mixture into oval shapes somewhat larger than a walnut but more compact than an large egg, and set them on a baking sheet topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes each side, turning so they are crispy all over, then put on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a highly wholesome bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the lentils in a pot and cover with plenty of fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, adding additional water to maintain the legumes immersed if required.

Add the bulgur wheat and proceed cooking until softened. Drain the ingredients completely and put aside in a bowl.

Preheat half of the