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Keftedes me Prassa

Bite-sized crispy croquettes, often referred to as keftedes, represent a treasured delicacy in Sephardic cuisine. These leek patties present a tasty fusion of rich ground beef with the delicate, sweetly mild taste of fresh leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the green leeks properly and trim off the base and the bulk of the green tops. Cut lengthwise along the length then into 1.5cm rounds. Place in a large skillet and cover with water, then cook over a medium flame for about 20 minutes or until tender.

Strain the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and sweet paprika and season well with pepper and salt. Combine well using your hands then mold a few tablespoonfuls into a ball, flattening a little. Place on a plate and proceed for the balance of the preparation.

Warm oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the olive oil is ready, brown the fritters in batches until crispy on each side. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Transfer the cooked patties to a dish topped with absorbent paper and let to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a real pleasure. The crispy outside gives way to a soft center. The leafy spinach imparts a vibrant, somewhat green note, while the dairy gives a savory, umami richness. You can substitute the dairy cheese with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using raw spinach, rinse it well, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a bit of liquid over a moderate heat. Once cooked, remove in a strainer for about 15 mins, then remove any extra water and reserve.

For defrosted spinach, carefully remove excess liquid.

Warm the cooking oil in a skillet over a moderate heat and fry the onion and garlic until tender, about 4 minutes. Turn off the stove.

Place the wilted spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Combine well until combined. If the preparation looks too loose, incorporate some extra crumbs.

Using your hands, mold the preparation into elongated patties a bit bigger than a walnut shell but smaller than an chicken egg, and put them on a baking sheet covered with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, warm olive oil to a amount of about 1cm. Cook the fritters a handful for a couple of minutes per side, turning so they are crispy all over, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely nutritious snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the brown lentils in a pan and cover with enough fresh water. Simmer over a medium heat for about twenty minutes or until nearly done, adding additional water to maintain the pulses submerged if needed.

Mix in the burghul and continue cooking until softened. Remove the water from the ingredients well and reserve in a container.

Heat 50% of the