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Keftedes me Prassa

Bite-sized crispy croquettes, commonly called keftedes, stand as a beloved delicacy in Sephardic Jewish cooking. These wonderful leek croquettes deliver a tasty blend of savory ground beef with the subtle, slightly sweet taste of fresh leeks, and they are utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks properly and remove the base and the majority of the dark green parts. Chop in half longways then into half-inch rounds. Place in a large skillet and submerge with water, then simmer over a medium flame for about 20 minutes or until softened.

Remove the water from the softened leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and season generously with salt and pepper. Combine well using your palms then shape a several spoonfuls into a croquette, pressing a bit. Put on a tray and repeat for the rest of the ingredients.

Preheat olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the patties in small batches until golden brown on all sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Remove the finished patties to a dish covered with paper towel and allow to rest.

Serve with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a real treat. The crispy outside opens up to a creamy filling. The leafy spinach adds a bright, somewhat earthy note, while the cheese gives a deep, umami creaminess. It's possible to replace the dairy cheese with steamed, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to garnish

For raw spinach, wash it thoroughly, getting rid of any tough stems, and roughly chop it into sizable portions. Place in a big pot with a little water over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then press out any excess liquid and put aside.

If using thawed frozen spinach, completely press out unwanted moisture.

Heat the oil in a skillet over a moderate heat and saute the diced onion and garlic until tender, about a few minutes. Remove from the flame.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and spice with seasoning. Mix thoroughly until incorporated. If the mixture appears too loose, mix in some additional breading.

Using your hands, form the preparation into elongated patties somewhat larger than a walnut but smaller than an chicken egg, and put them on a baking sheet lined with parchment paper. Cover and refrigerate for at least one hour.

In a big skillet over moderate heat, warm oil to a amount of about 1 centimeter. Brown the patties a handful for 2–3 minutes on both sides, turning so they are crispy all over, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully wholesome bite or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Add the dry lentils in a saucepan and cover with enough cold water. Boil over a medium flame for about 20 mins or until partially softened, pouring extra liquid to keep the lentils covered if needed.

Stir in the bulgur wheat and continue cooking until tender. Strain the ingredients thoroughly and reserve in a bowl.

Heat 50% of the