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Keftedes me Prassa

Small pan-fried croquettes, commonly called keftedes, stand as a treasured delicacy in Sephardic cuisine. These particular leek fritters offer a delicious combination of rich minced beef with the delicate, sweetly mild taste of fresh leeks, and they are truly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the green leeks well and cut away the roots and the bulk of the green tops. Chop in half longways then into 1.5cm rounds. Transfer in a deep pan and cover with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and spice liberally with pepper and salt. Combine thoroughly using your hands then form a couple of spoonfuls into a patty, shaping a slightly. Place on a plate and continue for the balance of the ingredients.

Preheat olive oil in a skillet to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, fry the fritters in small batches until golden on both sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Remove the finished fritters to a plate covered with absorbent paper and permit to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese fritters are a genuine treat. The crunchy exterior opens up to a smooth center. The spinach adds a bright, moderately natural flavor, while the grated cheese offers a savory, savory smoothness. You can substitute the cheesy element with cooked, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

For leafy greens, rinse it carefully, removing any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of hot water over a medium heat. Once softened, strain in a sieve for about a quarter hour, then press out any excess liquid and set aside.

For previously frozen spinach, completely squeeze out extra water.

Preheat the cooking oil in a pan over a medium heat and saute the onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a container and season with seasoning. Mix well until combined. If the preparation seems too loose, mix in some additional breadcrumbs.

With your fingers, shape the preparation into elongated patties somewhat larger than a nut but less bulky than an large egg, and set them on a tray covered with parchment paper. Wrap and cool for at least 1 hour.

In a wide pan over medium heat, heat cooking oil to a amount of about 1 centimeter. Brown the fritters a small batch for 2–3 minutes on both sides, rotating so they are crispy completely, then place on paper towel.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only delicious but also a extremely healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to garnish

Add the dry lentils in a saucepan and fill with enough water. Boil over a moderate heat for about 20 mins or until partially softened, including more water to maintain the lentils covered if necessary.

Mix in the cracked wheat and proceed cooking until tender. Strain the lentils and burghul well and reserve in a mixing bowl.

Heat a portion of the