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Keftedes me Prassa

Bite-sized crispy patties, often known as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These leek croquettes offer a delicious combination of hearty ground beef with the gentle, sweetly mild flavour of fresh leeks, rendering them truly crave-worthy.

Makes 12

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

Wash the green leeks properly and cut away the root ends and the majority of the green stalk. Cut lengthwise longways then into 1.5-centimeter pieces. Place in a deep frying pan and fill with water, then cook over a medium heat for about 20 minutes or until tender.

Remove the water from the leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice well with seasoning. Mix thoroughly using your fingers then mold a few tablespoonfuls into a ball, pressing a bit. Set on a plate and proceed for the balance of the ingredients.

Warm cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, cook the fritters in small groups until golden brown on each side. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Transfer the ready croquettes to a dish topped with kitchen paper and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a true delight. The crunchy exterior gives way to a creamy center. The spinach adds a bright, slightly green note, while the grated cheese offers a rich, umami smoothness. Feel free to swap the cheese with cooked, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

For leafy greens, rinse it carefully, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a big pot with a small amount hot water over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any extra water and put aside.

If using defrosted spinach, thoroughly remove excess liquid.

Heat the olive oil in a pan over a medium heat and fry the chopped onion and garlic cloves until tender, about a few minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and flavor with pepper and salt. Combine well until blended. If the mixture appears too soft, add some more crumbs.

Using your hands, form the mixture into oval shapes slightly larger than a walnut shell but smaller than an egg, and place them on a plate topped with parchment paper. Cover and cool for at least 1 hour.

In a wide pan over medium flame, heat oil to a depth of about half an inch. Fry the fritters a few at a time for 2–3 minutes each side, turning so they are golden brown completely, then put on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and moist center, these patties are not only flavorful but also a extremely wholesome snack or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a saucepan and cover with ample water. Cook over a medium heat for about twenty minutes or until almost cooked, including more water to ensure the legumes submerged if required.

Mix in the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients well and set aside in a container.

Heat half of the