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Keftedes me Prassa

Bite-sized pan-fried patties, typically known as keftedes, represent a cherished speciality in Sephardic Jewish culinary traditions. These wonderful leek croquettes present a tasty combination of rich beef with the gentle, mildly sweet taste of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the leeks properly and cut away the base and the majority of the green tops. Slice lengthwise lengthways then into 1.5cm slices. Transfer in a deep pan and submerge with cold water, then cook over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and put in a big bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and spice and season generously with seasoning. Mix completely using your fingers then shape a few tablespoonfuls into a croquette, flattening a slightly. Put on a tray and continue for the rest of the mixture.

Preheat olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the croquettes in small batches until crispy on all sides. (Avoid overcrowding the pan as this lowers the heat of the oil.) Remove the ready croquettes to a dish covered with paper towel and allow to cool.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a real treat. The crispy crust reveals a soft filling. The leafy spinach brings a fresh, slightly green taste, while the grated cheese offers a savory, savory richness. Feel free to swap the dairy cheese with boiled, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Cooking oil for frying (or vegetable oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it carefully, getting rid of any stalks, and cut into it into big pieces. Transfer in a deep pan with a small amount hot water over a medium flame. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

For previously frozen spinach, thoroughly remove extra water.

Preheat the oil in a frying pan over a medium flame and cook the chopped onion and garlic until translucent, about 4 minutes. Remove from the flame.

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with salt and pepper. Stir thoroughly until incorporated. If the mixture looks too soft, add some extra crumbs.

With your fingers, form the mixture into oval shapes slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a plate topped with baking paper. Seal and cool for at least one hour.

In a big skillet over medium flame, preheat oil to a depth of about half an inch. Cook the patties a few at a time for a couple of minutes each side, flipping so they are crispy completely, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only flavorful but also a highly healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Add the dry lentils in a pot and fill with plenty of fresh water. Cook over a moderate heat for about 20 mins or until partially softened, pouring more water to keep the pulses submerged if required.

Stir in the burghul and continue cooking until softened. Drain the ingredients completely and put aside in a container.

Warm 50% of the