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Keftedes me Prassa

Small pan-fried patties, often known as keftedes, represent a beloved signature dish in Sephardic Jewish cuisine. These wonderful leek croquettes offer a delicious combination of rich ground beef with the subtle, mildly sweet flavour of tender leeks, and they are utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to serve

Clean the leeks properly and cut away the base and the majority of the green stalk. Chop into halves lengthways then into half-inch slices. Place in a deep pan and fill with fresh water, then cook over a moderate heat for about 20 mins or until tender.

Strain the softened leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Stir well using your hands then form a several spoonfuls into a patty, flattening a little. Place on a plate and proceed for the rest of the mixture.

Heat cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the olive oil is hot, cook the fritters in small batches until crispy on all sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Take out the cooked patties to a dish topped with kitchen paper and let to drain.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a genuine pleasure. The crispy exterior opens up to a creamy filling. The leafy spinach brings a bright, slightly earthy note, while the grated cheese offers a rich, savory creaminess. It's possible to replace the cheese with steamed, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

If using raw spinach, clean it well, getting rid of any stalks, and roughly chop it into large chunks. Place in a big pot with a little hot water over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, completely press out excess liquid.

Preheat the olive oil in a frying pan over a moderate heat and saute the onion and garlic until translucent, about a few minutes. Turn off the stove.

Place the cooked spinach, fried onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Stir well until incorporated. If the mixture appears too loose, add some extra breadcrumbs.

Using your hands, mold the dough into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and put them on a tray topped with parchment paper. Cover and cool for at least one hour.

In a big skillet over medium heat, preheat cooking oil to a depth of about 1cm. Cook the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden all over, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these croquettes are not only tasty but also a highly nutritious snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a pot and cover with enough water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding additional water to keep the legumes submerged if needed.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the mixture thoroughly and set aside in a container.

Heat half of the