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Keftedes me Prassa

Petite fried croquettes, often referred to as keftedes, represent a cherished speciality in Sephardic cooking. These particular leek fritters offer a tasty blend of rich beef with the delicate, mildly sweet flavour of fresh leeks, making them truly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the fresh leeks properly and cut away the base and the bulk of the dark green parts. Chop into halves longways then into 1.5cm rounds. Transfer in a deep frying pan and fill with water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the softened leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season liberally with seasoning. Stir thoroughly using your hands then form a few scoops into a croquette, flattening a bit. Place on a plate and continue for the balance of the mixture.

Heat cooking oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, fry the patties in small batches until crispy on both sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Remove the ready croquettes to a plate covered with paper towel and let to rest.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a true delight. The golden outside opens up to a smooth interior. The spinach imparts a vibrant, moderately earthy flavor, while the grated cheese gives a savory, savory richness. Feel free to swap the dairy cheese with boiled, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon wedges, to serve

When using fresh spinach, wash it carefully, getting rid of any hard stems, and cut into it into big pieces. Place in a large saucepan with a bit of liquid over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

If using previously frozen spinach, completely remove unwanted moisture.

Heat the oil in a frying pan over a medium heat and fry the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with pepper and salt. Mix thoroughly until combined. If the mixture seems too soft, add some more crumbs.

With your fingers, shape the mixture into oval croquettes somewhat larger than a nut but less bulky than an egg, and set them on a tray topped with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over medium heat, preheat olive oil to a depth of about half an inch. Fry the patties a few at a time for a couple of minutes per side, rotating so they are crispy completely, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only flavorful but also a wonderfully healthy appetizer or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a pan and fill with enough cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring additional water to keep the lentils covered if needed.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the mixture thoroughly and reserve in a mixing bowl.

Heat half of the