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Keftedes me Prassa

Bite-sized fried fritters, commonly known as keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek croquettes offer a tasty combination of savory ground beef with the subtle, mildly sweet taste of leeks, rendering them utterly addictive.

Produces 12

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

Thoroughly wash the green leeks carefully and cut away the base and the bulk of the green tops. Chop into halves along the length then into 1.5cm rounds. Transfer in a large skillet and submerge with cold water, then cook over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and transfer in a big bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and season liberally with seasoning. Combine well using your palms then shape a couple of scoops into a patty, pressing a little. Set on a tray and continue for the balance of the mixture.

Heat oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is ready, brown the patties in small groups until golden on both sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Take out the finished croquettes to a tray covered with kitchen paper and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a true pleasure. The crunchy crust reveals a creamy center. The leafy spinach adds a fresh, moderately green flavor, while the cheese provides a savory, flavorful smoothness. Feel free to swap the cheesy element with boiled, pureed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to serve

For raw spinach, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a little water over a medium flame. Once cooked, remove in a colander for about a quarter hour, then squeeze out any extra water and reserve.

For thawed frozen spinach, carefully squeeze out extra water.

Heat the oil in a skillet over a medium heat and fry the diced onion and garlic cloves until softened, about four minutes. Take off the flame.

Place the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with pepper and salt. Combine well until blended. If the dough appears too soft, mix in some extra breading.

By hand, mold the mixture into oval croquettes slightly larger than a walnut but less bulky than an egg, and place them on a plate covered with parchment paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium heat, warm olive oil to a depth of about half an inch. Cook the fritters a handful for 2–3 minutes on both sides, rotating so they are crispy completely, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

With their golden crust and tender interior, these fritters are not only delicious but also a extremely healthy appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Place the lentils in a pan and cover with plenty of fresh water. Boil over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to keep the lentils submerged if required.

Add the burghul and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Warm half of the