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Keftedes me Prassa

Petite crispy patties, commonly referred to as keftedes, represent a treasured speciality in Sephardic Jewish cuisine. These wonderful leek croquettes present a tasty combination of hearty ground beef with the delicate, mildly sweet taste of leeks, and they are truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Clean the fresh leeks carefully and remove the root ends and the majority of the green tops. Cut in half lengthways then into 1.5cm pieces. Place in a large skillet and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the leeks and transfer in a big bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice generously with seasoning. Combine completely using your hands then form a few spoonfuls into a patty, flattening a little. Place on a tray and proceed for the remaining of the mixture.

Warm olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is hot, cook the patties in small groups until golden on each side. (Do not fill the frying pan as this drops the heat of the oil.) Transfer the cooked fritters to a tray covered with kitchen paper and allow to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a true treat. The golden outside reveals a smooth filling. The leafy spinach imparts a bright, slightly natural flavor, while the dairy provides a deep, savory smoothness. It's possible to replace the cheese with cooked, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

For raw spinach, rinse it carefully, discarding any tough stems, and roughly chop it into big pieces. Place in a deep pan with a small amount hot water over a moderate heat. Once softened, remove in a sieve for about 15 mins, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, carefully remove extra water.

Warm the oil in a frying pan over a medium heat and cook the diced onion and garlic until softened, about 4 minutes. Turn off the heat.

Combine the cooked spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Stir well until blended. If the dough appears too loose, incorporate some extra breadcrumbs.

By hand, mold the preparation into oval shapes slightly larger than a nut but more compact than an egg, and put them on a plate lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a level of about 1 centimeter. Fry the croquettes a few at a time for a couple of minutes each side, rotating so they are golden completely, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully nutritious bite or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to garnish

Put the lentils in a saucepan and submerge with plenty of water. Simmer over a medium flame for about 20 mins or until almost cooked, including extra liquid to ensure the pulses submerged if required.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture completely and reserve in a mixing bowl.

Warm a portion of the