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Keftedes me Prassa

Bite-sized fried patties, often referred to as keftedes, stand as a beloved signature dish in Sephardic Jewish culinary traditions. These leek croquettes deliver a tasty fusion of savory ground beef with the gentle, slightly sweet flavour of tender leeks, rendering them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the leeks carefully and cut away the base and the majority of the green stalk. Chop lengthwise lengthways then into 1.5cm slices. Transfer in a deep frying pan and cover with fresh water, then simmer over a moderate heat for about 20 mins or until tender.

Drain the softened leeks and place in a big bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and spice generously with salt and pepper. Combine thoroughly using your hands then mold a few spoonfuls into a patty, shaping a little. Set on a tray and continue for the balance of the ingredients.

Warm oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is hot, fry the croquettes in small batches until golden on both sides. (Do not fill the skillet as this drops the temperature of the cooking oil.) Transfer the finished fritters to a plate lined with kitchen paper and let to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing cheesy spinach patties are a real pleasure. The crispy exterior gives way to a soft filling. The leafy spinach adds a vibrant, slightly earthy flavor, while the cheese gives a deep, flavorful creaminess. Feel free to swap the cheesy element with steamed, pureed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

If using fresh spinach, rinse it well, removing any tough stems, and roughly chop it into sizable portions. Put in a large saucepan with a small amount water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then press out any extra water and put aside.

For defrosted spinach, thoroughly remove extra water.

Warm the olive oil in a pan over a moderate heat and fry the onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with seasoning. Combine well until incorporated. If the dough appears too soft, mix in some more crumbs.

By hand, form the dough into oval croquettes somewhat larger than a nut but smaller than an egg, and put them on a tray lined with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, warm oil to a depth of about half an inch. Brown the fritters a few at a time for a couple of minutes per side, rotating so they are golden completely, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Boasting a golden crust and soft inside, these croquettes are not only delicious but also a highly healthy bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pan and fill with plenty of fresh water. Cook over a medium flame for about 20 minutes or until partially softened, including extra liquid to keep the lentils covered if required.

Mix in the cracked wheat and keep cooking until softened. Drain the ingredients completely and set aside in a container.

Warm a portion of the