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Keftedes me Prassa

Bite-sized fried croquettes, commonly called keftedes, stand as a treasured delicacy in Sephardic Jewish cooking. These wonderful leek fritters present a delicious combination of rich ground beef with the gentle, slightly sweet flavour of fresh leeks, and they are absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and cut away the root ends and the majority of the green stalk. Slice lengthwise lengthways then into 1.5cm pieces. Place in a large skillet and submerge with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Strain the leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and spice and flavor well with salt and pepper. Combine completely using your palms then form a couple of tablespoonfuls into a ball, pressing a bit. Place on a tray and proceed for the remaining of the preparation.

Warm cooking oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is hot, brown the fritters in small batches until golden brown on both sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Take out the ready fritters to a dish lined with paper towel and let to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese fritters are a true delight. The crispy crust opens up to a soft filling. The spinach brings a fresh, slightly green taste, while the dairy provides a deep, savory richness. Feel free to swap the cheese with boiled, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

If using raw spinach, clean it thoroughly, removing any hard stems, and coarsely chop it into large chunks. Place in a deep pan with a bit of liquid over a moderate heat. Once wilted, remove in a strainer for about 15 mins, then press out any excess liquid and reserve.

For previously frozen spinach, thoroughly press out extra water.

Heat the oil in a pan over a moderate heat and saute the diced onion and garlic until translucent, about 4 minutes. Turn off the flame.

Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, red spice, breading and beaten eggs in a large bowl and season with pepper and salt. Combine completely until blended. If the preparation appears too loose, mix in some more breadcrumbs.

Using your hands, form the dough into oval shapes slightly larger than a nut but more compact than an egg, and place them on a baking sheet topped with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, heat oil to a depth of about 1cm. Cook the croquettes a small batch for a couple of minutes on both sides, flipping so they are golden everywhere, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a extremely nutritious appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to serve

Put the dry lentils in a pan and fill with plenty of water. Boil over a moderate heat for about twenty minutes or until almost cooked, including more water to maintain the pulses covered if required.

Stir in the bulgur wheat and keep cooking until tender. Drain the ingredients thoroughly and set aside in a bowl.

Heat 50% of the