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Keftedes me Prassa

Petite fried fritters, typically referred to as keftedes, are a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek patties offer a tasty blend of savory minced beef with the subtle, slightly sweet essence of leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Clean the leeks carefully and cut away the base and the bulk of the green tops. Cut into halves along the length then into 1.5-centimeter pieces. Put in a deep pan and submerge with water, then simmer over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and place in a big bowl with the minced beef, eggs, matzo meal, dill, parsley and sweet paprika and spice liberally with seasoning. Combine completely using your fingers then form a couple of scoops into a ball, pressing a little. Set on a plate and repeat for the remaining of the ingredients.

Warm oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is ready, brown the croquettes in batches until golden on all sides. (Don't overcrowd the skillet as this reduces the temperature of the cooking oil.) Take out the ready croquettes to a plate covered with kitchen paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a genuine pleasure. The crunchy exterior opens up to a soft filling. The fresh spinach adds a vibrant, moderately earthy taste, while the grated cheese gives a savory, savory creaminess. It's possible to replace the cheese with boiled, mashed potato if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

When using raw spinach, rinse it well, getting rid of any hard stems, and cut into it into big pieces. Place in a large saucepan with a small amount water over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then press out any remaining moisture and set aside.

For previously frozen spinach, completely squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a moderate heat and fry the onion and garlic until translucent, about a few minutes. Remove from the heat.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a container and flavor with seasoning. Stir well until incorporated. If the mixture seems too loose, mix in some more crumbs.

Using your hands, form the mixture into oval croquettes somewhat larger than a nut but smaller than an chicken egg, and put them on a baking sheet covered with parchment paper. Cover and cool for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a level of about 1cm. Cook the patties a handful for 2–3 minutes per side, rotating so they are golden brown completely, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only tasty but also a highly wholesome appetizer or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the dry lentils in a pan and cover with ample water. Cook over a medium flame for about twenty minutes or until partially softened, pouring more water to maintain the lentils covered if needed.

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

Heat a portion of the