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Keftedes me Prassa

Bite-sized crispy croquettes, often referred to as keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These leek croquettes deliver a tasty combination of hearty ground beef with the gentle, slightly sweet taste of fresh leeks, and they are absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the green leeks carefully and trim off the root ends and most of the dark green parts. Slice into halves longways then into half-inch pieces. Put in a deep frying pan and cover with fresh water, then cook over a moderate heat for about twenty minutes or until tender.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and season well with salt and pepper. Mix completely using your fingers then shape a couple of scoops into a croquette, shaping a little. Set on a tray and proceed for the balance of the ingredients.

Preheat cooking oil in a skillet to a level of about 2cm over a moderate heat. When the oil is hot, brown the patties in batches until golden on each side. (Don't overcrowd the pan as this reduces the temperature of the oil.) Remove the finished patties to a plate lined with paper towel and let to cool.

Present with lemon slices.

Spinach Croquettes

These spinach with cheese fritters are a genuine treat. The crispy crust reveals a smooth filling. The spinach adds a bright, moderately earthy flavor, while the cheese provides a deep, flavorful richness. It's possible to replace the dairy cheese with cooked, mashed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

If using raw spinach, wash it well, getting rid of any tough stems, and cut into it into sizable portions. Transfer in a big pot with a little water over a moderate heat. Once cooked, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with defrosted spinach, carefully remove unwanted moisture.

Heat the oil in a skillet over a medium flame and saute the onion and garlic cloves until softened, about 4 minutes. Remove from the heat.

Place the prepared spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Mix thoroughly until blended. If the preparation seems too loose, incorporate some additional breadcrumbs.

Using your hands, mold the preparation into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and put them on a baking sheet covered with parchment paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a depth of about 1cm. Brown the fritters a handful for a couple of minutes each side, rotating so they are crispy everywhere, then put on paper towel.

Present with lemon slices.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only delicious but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to accompany

Add the brown lentils in a saucepan and fill with ample fresh water. Cook over a medium flame for about twenty minutes or until almost cooked, pouring additional water to keep the lentils immersed if required.

Add the bulgur wheat and proceed cooking until fully cooked. Strain the ingredients well and reserve in a mixing bowl.

Preheat a portion of the