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Keftedes me Prassa

Small fried patties, often referred to as keftedes, are a beloved delicacy in Sephardic Jewish cuisine. These wonderful leek croquettes offer a delicious combination of rich beef with the delicate, sweetly mild essence of tender leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to garnish

Wash the leeks well and remove the base and the bulk of the green tops. Chop lengthwise along the length then into 1.5-centimeter pieces. Transfer in a deep frying pan and fill with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Drain the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, matzo meal, dill, parsley and paprika and flavor liberally with pepper and salt. Combine well using your hands then mold a several tablespoonfuls into a patty, pressing a slightly. Place on a plate and continue for the balance of the preparation.

Heat oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the patties in small batches until crispy on all sides. (Do not fill the skillet as this drops the temperature of the oil.) Remove the finished croquettes to a tray covered with kitchen paper and allow to rest.

Offer with lemon slices.

Spinach Patties

These amazing cheesy spinach patties are a true delight. The golden outside reveals a creamy interior. The leafy spinach adds a vibrant, moderately green note, while the grated cheese provides a savory, savory smoothness. It's possible to replace the cheesy element with boiled, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it well, removing any hard stems, and cut into it into sizable portions. Put in a large saucepan with a bit of hot water over a medium heat. Once cooked, remove in a strainer for about 15 mins, then press out any extra water and set aside.

For previously frozen spinach, completely press out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and fry the diced onion and minced garlic until softened, about 4 minutes. Take off the stove.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Stir thoroughly until blended. If the dough seems too loose, incorporate some additional breadcrumbs.

With your fingers, mold the dough into elongated patties somewhat larger than a walnut but more compact than an large egg, and place them on a tray topped with baking paper. Cover and cool for at least one hour.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes per side, flipping so they are golden completely, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and tender interior, these patties are not only tasty but also a wonderfully wholesome snack or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the lentils in a saucepan and fill with ample water. Cook over a medium flame for about 20 mins or until nearly done, including extra liquid to maintain the lentils covered if required.

Mix in the burghul and proceed cooking until softened. Remove the water from the lentils and burghul well and set aside in a bowl.

Warm a portion of the