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Keftedes me Prassa

Small pan-fried fritters, often called keftedes, represent a beloved delicacy in Sephardic Jewish cuisine. These particular leek patties present a delicious fusion of savory beef with the subtle, mildly sweet taste of fresh leeks, making them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Clean the leeks well and remove the root ends and most of the green tops. Chop lengthwise longways then into 1.5cm pieces. Place in a deep pan and fill with fresh water, then cook over a moderate heat for about twenty minutes or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and season generously with pepper and salt. Combine thoroughly using your palms then shape a few spoonfuls into a patty, flattening a slightly. Set on a platter and repeat for the rest of the ingredients.

Warm olive oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is hot, cook the croquettes in batches until golden on both sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Take out the ready patties to a dish lined with paper towel and let to rest.

Serve with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a real pleasure. The crunchy exterior reveals a soft center. The spinach imparts a bright, somewhat natural taste, while the dairy provides a deep, savory smoothness. Feel free to swap the cheese with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to serve

When using fresh spinach, clean it carefully, removing any stalks, and cut into it into sizable portions. Place in a big pot with a small amount liquid over a moderate heat. Once wilted, remove in a colander for about 15 minutes, then press out any extra water and set aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a skillet over a medium heat and fry the onion and minced garlic until translucent, about a few minutes. Take off the stove.

Combine the wilted spinach, fried onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Mix well until blended. If the preparation seems too loose, add some extra breadcrumbs.

With your fingers, form the mixture into oval croquettes a bit bigger than a walnut but less bulky than an chicken egg, and place them on a baking sheet covered with parchment paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, warm olive oil to a amount of about 1cm. Fry the fritters a few at a time for 2–3 minutes each side, rotating so they are golden brown completely, then place on paper towel.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully nutritious snack or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Put the brown lentils in a pot and submerge with ample fresh water. Simmer over a moderate heat for about 20 minutes or until nearly done, pouring more water to keep the lentils submerged if necessary.

Add the burghul and keep cooking until tender. Drain the lentils and burghul thoroughly and set aside in a container.

Preheat a portion of the