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Keftedes me Prassa

Bite-sized pan-fried croquettes, typically called keftedes, represent a treasured delicacy in Sephardic culinary traditions. These leek patties present a flavorful fusion of hearty beef with the subtle, sweetly mild taste of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the green leeks well and trim off the root ends and the majority of the dark green parts. Slice into halves along the length then into half-inch pieces. Place in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Strain the cooked leeks and place in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and spice and spice liberally with seasoning. Combine thoroughly using your palms then form a few tablespoonfuls into a croquette, flattening a bit. Set on a tray and proceed for the balance of the ingredients.

Warm olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the croquettes in small groups until golden on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Transfer the finished fritters to a dish topped with absorbent paper and allow to drain.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a true treat. The golden exterior opens up to a soft interior. The fresh spinach brings a vibrant, slightly green flavor, while the dairy gives a deep, umami richness. You can substitute the dairy cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Put in a deep pan with a little liquid over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then press out any extra water and set aside.

If using thawed frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a frying pan over a medium heat and cook the chopped onion and garlic until translucent, about four minutes. Remove from the flame.

Combine the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix completely until blended. If the preparation appears too soft, incorporate some more crumbs.

By hand, shape the dough into elongated patties a bit bigger than a walnut but smaller than an large egg, and place them on a plate covered with wax paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a depth of about 1cm. Brown the croquettes a small batch for two to three minutes on both sides, flipping so they are golden completely, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully nutritious appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to garnish

Place the lentils in a pan and cover with enough fresh water. Cook over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to maintain the pulses immersed if necessary.

Mix in the burghul and keep cooking until fully cooked. Drain the ingredients thoroughly and reserve in a mixing bowl.

Preheat half of the