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Keftedes me Prassa

Small fried croquettes, typically known as keftedes, represent a treasured speciality in Sephardic Jewish cooking. These leek croquettes present a tasty blend of savory minced beef with the subtle, sweetly mild essence of leeks, making them absolutely addictive.

Makes 12

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

Wash the fresh leeks well and trim off the root ends and the majority of the green stalk. Cut into halves along the length then into 1.5-centimeter slices. Place in a large skillet and fill with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season liberally with salt and pepper. Mix completely using your fingers then mold a few tablespoonfuls into a ball, shaping a bit. Place on a plate and proceed for the remaining of the preparation.

Heat oil in a frying pan to a level of about 2cm over a medium heat. When the oil is sizzling, brown the patties in small groups until crispy on each side. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Take out the ready croquettes to a plate lined with absorbent paper and permit to cool.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a true treat. The crunchy exterior gives way to a creamy center. The fresh spinach brings a fresh, somewhat natural taste, while the dairy provides a deep, umami smoothness. It's possible to replace the cheese with boiled, crushed potato if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon slices, to accompany

If using leafy greens, wash it thoroughly, discarding any stalks, and roughly chop it into large chunks. Transfer in a big pot with a little hot water over a moderate heat. Once softened, remove in a sieve for about 15 mins, then remove any extra water and set aside.

When working with defrosted spinach, completely squeeze out extra water.

Heat the cooking oil in a skillet over a medium heat and fry the diced onion and garlic until softened, about four minutes. Remove from the flame.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix completely until blended. If the preparation looks too soft, incorporate some extra crumbs.

With your fingers, mold the preparation into elongated patties slightly larger than a walnut shell but more compact than an egg, and put them on a plate lined with baking paper. Cover and cool for at least one hour.

In a large frying pan over moderate heat, preheat oil to a depth of about 1 centimeter. Cook the fritters a small batch for a couple of minutes each side, rotating so they are crispy all over, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a highly wholesome appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to serve

Place the lentils in a pan and fill with enough cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, adding more water to keep the lentils immersed if necessary.

Mix in the cracked wheat and keep cooking until softened. Drain the mixture completely and put aside in a mixing bowl.

Preheat 50% of the