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Keftedes me Prassa

Petite crispy croquettes, often referred to as keftedes, represent a beloved speciality in Sephardic Jewish cooking. These particular leek fritters present a delicious combination of hearty ground beef with the subtle, sweetly mild flavour of leeks, and they are absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the fresh leeks carefully and trim off the base and most of the dark green parts. Chop lengthwise lengthways then into half-inch rounds. Transfer in a large skillet and cover with cold water, then cook over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and paprika and flavor well with seasoning. Mix well using your palms then mold a several scoops into a croquette, flattening a slightly. Put on a tray and continue for the balance of the mixture.

Preheat oil in a pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the fritters in small batches until golden brown on each side. (Do not fill the pan as this drops the temperature of the cooking oil.) Transfer the ready patties to a tray covered with absorbent paper and allow to drain.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach croquettes are a genuine treat. The golden crust gives way to a smooth center. The spinach brings a vibrant, moderately earthy flavor, while the grated cheese gives a savory, umami richness. Feel free to swap the cheesy element with boiled, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using fresh spinach, rinse it carefully, discarding any tough stems, and roughly chop it into sizable portions. Transfer in a deep pan with a little liquid over a medium flame. Once wilted, drain in a colander for about 15 mins, then press out any excess liquid and put aside.

If using thawed frozen spinach, carefully squeeze out extra water.

Preheat the cooking oil in a skillet over a moderate heat and fry the diced onion and minced garlic until translucent, about 4 minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, spice, red spice, breading and eggs in a container and season with pepper and salt. Stir well until combined. If the preparation appears too soft, mix in some extra breadcrumbs.

With your fingers, shape the preparation into oval croquettes somewhat larger than a walnut but less bulky than an chicken egg, and put them on a tray covered with baking paper. Cover and refrigerate for at least one hour.

In a big skillet over medium heat, heat cooking oil to a depth of about half an inch. Fry the patties a few at a time for 2–3 minutes per side, rotating so they are crispy completely, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these patties are not only tasty but also a extremely nutritious bite or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a pan and fill with ample fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring more water to ensure the lentils covered if necessary.

Stir in the cracked wheat and continue cooking until softened. Strain the lentils and burghul well and reserve in a mixing bowl.

Warm a portion of the