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Keftedes me Prassa

Petite crispy croquettes, commonly called keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These wonderful leek fritters present a tasty combination of hearty minced beef with the delicate, slightly sweet essence of tender leeks, rendering them truly addictive.

Makes 12

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

Thoroughly wash the fresh leeks properly and cut away the roots and the bulk of the green stalk. Slice lengthwise along the length then into 1.5-centimeter slices. Put in a deep pan and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and put in a large mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and paprika and spice generously with salt and pepper. Combine well using your fingers then mold a few spoonfuls into a ball, shaping a bit. Put on a tray and continue for the balance of the ingredients.

Heat oil in a frying pan to a depth of about 2cm over a medium flame. When the olive oil is hot, cook the patties in batches until crispy on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Remove the ready fritters to a dish lined with paper towel and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a genuine treat. The crispy exterior gives way to a smooth filling. The spinach adds a bright, slightly green note, while the cheese provides a savory, umami smoothness. It's possible to replace the cheese with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

If using raw spinach, wash it carefully, discarding any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a bit of water over a medium flame. Once softened, remove in a strainer for about 15 mins, then press out any remaining moisture and put aside.

For defrosted spinach, completely squeeze out unwanted moisture.

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

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and eggs in a container and spice with seasoning. Stir completely until incorporated. If the dough seems too soft, incorporate some more crumbs.

With your fingers, mold the dough into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and place them on a baking sheet topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat cooking oil to a level of about 1cm. Brown the croquettes a few at a time for a couple of minutes per side, flipping so they are golden brown everywhere, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

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

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a pan and cover with enough fresh water. Boil over a medium flame for about twenty minutes or until nearly done, adding additional water to maintain the legumes submerged if necessary.

Add the burghul and continue cooking until softened. Drain the lentils and burghul completely and set aside in a bowl.

Warm 50% of the