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Keftedes me Prassa

Petite crispy patties, commonly known as keftedes, stand as a cherished speciality in Sephardic Jewish cooking. These wonderful leek croquettes offer a delicious blend of rich beef with the subtle, mildly sweet flavour of tender leeks, and they are truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks properly and trim off the root ends and most of the dark green parts. Slice lengthwise longways then into half-inch slices. Transfer in a large skillet and cover with water, then heat over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, dill, parsley and spice and flavor liberally with pepper and salt. Mix completely using your hands then shape a few scoops into a croquette, pressing a bit. Set on a platter and continue for the rest of the mixture.

Preheat olive oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is sizzling, cook the croquettes in small batches until golden on both sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Take out the cooked patties to a tray topped with absorbent paper and let to cool.

Present with lemon slices.

Spinach Patties

These spinach with cheese fritters are a genuine delight. The crispy exterior opens up to a soft filling. The fresh spinach brings a vibrant, slightly green taste, while the cheese gives a deep, savory richness. You can substitute the dairy cheese with cooked, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

For leafy greens, clean it well, removing any stalks, and roughly chop it into big pieces. Transfer in a big pot with a little liquid over a medium flame. Once softened, remove in a strainer for about a quarter hour, then press out any excess liquid and reserve.

For thawed frozen spinach, carefully squeeze out extra water.

Preheat the cooking oil in a skillet over a moderate heat and cook the diced onion and garlic until tender, about a few minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir well until incorporated. If the dough looks too soft, incorporate some additional breading.

With your fingers, shape the mixture into elongated patties somewhat larger than a nut but more compact than an egg, and set them on a plate covered with parchment paper. Seal and chill for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a amount of about 1cm. Fry the croquettes a small batch for a couple of minutes on both sides, flipping so they are crispy all over, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

With their golden crust and moist center, these croquettes are not only flavorful but also a extremely wholesome bite or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a pan and fill with enough water. Simmer over a medium heat for about 20 mins or until partially softened, pouring extra liquid to maintain the legumes immersed if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture completely and put aside in a bowl.

Preheat 50% of the