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Keftedes me Prassa

Bite-sized pan-fried croquettes, often known as keftedes, represent a treasured signature dish in Sephardic Jewish culinary traditions. These leek fritters offer a flavorful blend of rich beef with the gentle, mildly sweet flavour of leeks, rendering them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks well and cut away the base and the bulk of the green tops. Cut into halves lengthways then into half-inch slices. Transfer in a large skillet and submerge with fresh water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor liberally with salt and pepper. Stir well using your fingers then shape a couple of tablespoonfuls into a patty, flattening a slightly. Place on a tray and proceed for the rest of the ingredients.

Warm oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is hot, fry the croquettes in small batches until golden brown on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Remove the ready fritters to a dish topped with absorbent paper and allow to drain.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a true treat. The crunchy exterior gives way to a creamy center. The spinach adds a bright, moderately natural note, while the grated cheese provides a savory, umami creaminess. It's possible to replace the dairy cheese with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it thoroughly, removing any stalks, and roughly chop it into sizable portions. Place in a large saucepan with a little hot water over a moderate heat. Once wilted, strain in a sieve for about 15 mins, then press out any excess liquid and set aside.

When working with defrosted spinach, thoroughly press out extra water.

Preheat the olive oil in a pan over a medium heat and cook the chopped onion and garlic cloves until tender, about 4 minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Mix well until blended. If the mixture seems too soft, incorporate some extra breading.

With your fingers, shape the dough into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and set them on a tray covered with parchment paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, heat oil to a depth of about 1 centimeter. Cook the fritters a few at a time for a couple of minutes on both sides, turning so they are golden brown everywhere, then place on paper towel.

Present with fresh lemon.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a highly nutritious appetizer or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to accompany

Add the dry lentils in a pot and fill with enough cold water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring additional water to maintain the legumes submerged if required.

Add the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul completely and put aside in a bowl.

Heat half of the