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Keftedes me Prassa

Petite fried croquettes, often called keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These wonderful leek croquettes deliver a delicious fusion of savory ground beef with the delicate, mildly sweet essence of fresh leeks, and they are utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Clean the green leeks carefully and trim off the base and the bulk of the green tops. Slice lengthwise lengthways then into half-inch pieces. Transfer in a deep pan and fill with cold water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the softened leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Mix completely using your palms then shape a few tablespoonfuls into a patty, pressing a bit. Set on a platter and repeat for the remaining of the ingredients.

Warm cooking oil in a pan to a level of about 2 centimeters over a medium heat. When the oil is sizzling, fry the fritters in small groups until golden brown on both sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Transfer the ready fritters to a dish covered with kitchen paper and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a true pleasure. The crispy outside opens up to a smooth interior. The leafy spinach adds a bright, moderately earthy flavor, while the grated cheese offers a deep, umami smoothness. It's possible to replace the cheese with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or vegetable oil)
• Lemon slices, to garnish

If using raw spinach, clean it thoroughly, discarding any stalks, and cut into it into big pieces. Put in a deep pan with a small amount hot water over a moderate heat. Once cooked, drain in a sieve for about 15 minutes, then press out any remaining moisture and reserve.

When working with thawed frozen spinach, thoroughly remove extra water.

Heat the cooking oil in a pan over a medium heat and fry the diced onion and minced garlic until translucent, about a few minutes. Take off the flame.

Put the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and season with seasoning. Combine completely until combined. If the dough appears too wet, mix in some additional crumbs.

Using your hands, shape the mixture into elongated patties slightly larger than a nut but more compact than an large egg, and put them on a plate topped with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a amount of about half an inch. Cook the patties a small batch for a couple of minutes per side, turning so they are crispy completely, then put on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully nutritious bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the lentils in a pan and fill with plenty of cold water. Cook over a medium flame for about 20 minutes or until nearly done, adding more water to keep the lentils immersed if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a bowl.

Heat a portion of the