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Keftedes me Prassa

Bite-sized pan-fried croquettes, often called keftedes, stand as a treasured signature dish in Sephardic cooking. These leek fritters deliver a delicious combination of hearty beef with the gentle, mildly sweet essence of leeks, and they are absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Wash the fresh leeks well and remove the roots and the majority of the green stalk. Chop into halves longways then into 1.5-centimeter slices. Place in a deep pan and cover with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a mixing bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and season generously with salt and pepper. Stir completely using your hands then mold a few spoonfuls into a croquette, shaping a little. Place on a plate and continue for the rest of the ingredients.

Warm cooking oil in a skillet to a level of about ¾ inch over a medium heat. When the olive oil is hot, cook the fritters in small groups until golden brown on both sides. (Do not fill the frying pan as this drops the heat of the oil.) Remove the cooked croquettes to a tray lined with kitchen paper and let to drain.

Serve with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a true pleasure. The crunchy exterior reveals a smooth filling. The leafy spinach imparts a fresh, somewhat earthy note, while the cheese gives a rich, umami smoothness. You can substitute the cheese with boiled, mashed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Olive oil for deep-frying (or vegetable oil)
• Fresh lemon, to garnish

For raw spinach, clean it well, discarding any stalks, and coarsely chop it into large chunks. Place in a big pot with a bit of liquid over a medium flame. Once softened, drain in a colander for about 15 mins, then squeeze out any extra water and reserve.

When working with thawed frozen spinach, completely squeeze out excess liquid.

Heat the cooking oil in a pan over a medium heat and cook the diced onion and garlic until softened, about a few minutes. Remove from the flame.

Put the cooked spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a container and season with seasoning. Stir thoroughly until incorporated. If the mixture seems too wet, mix in some extra crumbs.

Using your hands, shape the preparation into oval croquettes somewhat larger than a walnut but more compact than an egg, and set them on a tray covered with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over moderate heat, heat oil to a level of about 1 centimeter. Brown the patties a handful for two to three minutes per side, flipping so they are golden all over, then place on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only flavorful but also a extremely healthy snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to serve

Place the lentils in a pan and submerge with ample water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to ensure the legumes immersed if required.

Mix in the burghul and continue cooking until softened. Remove the water from the ingredients completely and put aside in a container.

Preheat half of the