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Keftedes me Prassa

Bite-sized crispy patties, typically called keftedes, stand as a cherished delicacy in Sephardic Jewish cuisine. These leek fritters deliver a delicious blend of hearty beef with the subtle, sweetly mild essence of leeks, rendering them absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks properly and trim off the root ends and the bulk of the green tops. Slice in half lengthways then into half-inch slices. Place in a large skillet and fill with water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Mix completely using your hands then form a few scoops into a croquette, flattening a slightly. Put on a platter and repeat for the balance of the preparation.

Warm olive oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is ready, fry the patties in batches until golden brown on both sides. (Do not fill the skillet as this drops the temperature of the oil.) Remove the cooked patties to a tray lined with absorbent paper and let to cool.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a genuine delight. The crispy crust reveals a smooth center. The spinach adds a fresh, somewhat green taste, while the cheese offers a rich, umami creaminess. It's possible to replace the dairy cheese with boiled, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Oil for frying (or sunflower oil)
• Lemon wedges, to garnish

For leafy greens, wash it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a little hot water over a medium heat. Once cooked, strain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

If using defrosted spinach, carefully press out extra water.

Heat the cooking oil in a frying pan over a moderate heat and saute the onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, red spice, breading and beaten eggs in a container and season with seasoning. Combine well until incorporated. If the dough appears too wet, add some more breadcrumbs.

Using your hands, form the preparation into oval shapes a bit bigger than a walnut but smaller than an egg, and set them on a plate topped with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, heat olive oil to a level of about 1cm. Cook the croquettes a handful for two to three minutes each side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only delicious but also a extremely wholesome appetizer or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Put the brown lentils in a pot and cover with enough water. Boil over a medium flame for about 20 minutes or until partially softened, adding additional water to maintain the pulses immersed if required.

Add the bulgur wheat and continue cooking until softened. Drain the mixture thoroughly and reserve in a bowl.

Heat half of the