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Keftedes me Prassa

Small crispy croquettes, typically referred to as keftedes, represent a cherished signature dish in Sephardic Jewish cooking. These wonderful leek fritters offer a flavorful combination of rich beef with the gentle, sweetly mild taste of leeks, and they are absolutely addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and trim off the base and the majority of the dark green parts. Cut into halves longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and cover with water, then heat over a moderate heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and paprika and flavor generously with seasoning. Mix well using your hands then shape a couple of tablespoonfuls into a croquette, shaping a little. Place on a platter and proceed for the balance of the ingredients.

Warm olive oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is hot, brown the fritters in batches until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Remove the finished croquettes to a plate lined with paper towel and allow to drain.

Offer with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a genuine treat. The crispy outside gives way to a creamy center. The fresh spinach brings a fresh, somewhat natural taste, while the cheese gives a rich, savory smoothness. You can substitute the dairy cheese with boiled, crushed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon slices, to accompany

For leafy greens, clean it thoroughly, removing any stalks, and cut into it into large chunks. Put in a big pot with a small amount hot water over a moderate heat. Once cooked, strain in a strainer for about 15 minutes, then remove any excess liquid and put aside.

If using defrosted spinach, completely squeeze out excess liquid.

Warm the olive oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until translucent, about a few minutes. Remove from the flame.

Place the wilted spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Mix well until combined. If the mixture seems too loose, mix in some extra crumbs.

By hand, form the dough into oval croquettes somewhat larger than a walnut shell but smaller than an egg, and set them on a plate topped with baking paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium flame, preheat cooking oil to a depth of about half an inch. Cook the fritters a few at a time for a couple of minutes on both sides, rotating so they are golden brown all over, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

With their golden crust and soft inside, these patties are not only tasty but also a highly healthy bite or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pan and submerge with plenty of water. Cook over a medium heat for about twenty minutes or until almost cooked, including additional water to ensure the pulses submerged if required.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and set aside in a mixing bowl.

Preheat a portion of the