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Keftedes me Prassa

Petite crispy croquettes, often referred to as keftedes, represent a beloved signature dish in Sephardic Jewish cooking. These leek patties deliver a delicious combination of rich beef with the gentle, mildly sweet flavour of leeks, rendering them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the leeks well and trim off the root ends and the majority of the green tops. Chop lengthwise along the length then into 1.5-centimeter rounds. Put in a large skillet and cover with water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and place in a big bowl with the beef, beaten eggs, crumbs, fresh dill, chopped parsley and spice and flavor liberally with pepper and salt. Combine thoroughly using your hands then shape a couple of spoonfuls into a patty, flattening a little. Place on a tray and continue for the rest of the preparation.

Warm cooking oil in a frying pan to a level of about 2cm over a medium heat. When the heated oil is ready, brown the patties in small batches until golden on both sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the finished fritters to a plate covered with kitchen paper and permit to drain.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a true treat. The crispy outside opens up to a creamy filling. The fresh spinach adds a vibrant, moderately green flavor, while the cheese provides a deep, savory creaminess. Feel free to swap the cheese with steamed, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to serve

When using leafy greens, wash it thoroughly, getting rid of any stalks, and cut into it into big pieces. Transfer in a big pot with a small amount liquid over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then press out any remaining moisture and reserve.

When working with thawed frozen spinach, carefully press out excess liquid.

Warm the oil in a skillet over a moderate heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until blended. If the mixture looks too wet, mix in some more crumbs.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut but smaller than an egg, and put them on a baking sheet covered with wax paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, heat oil to a amount of about half an inch. Brown the patties a small batch for 2–3 minutes per side, rotating so they are crispy completely, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these patties are not only delicious but also a highly nutritious snack or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the lentils in a pot and submerge with enough cold water. Cook over a medium heat for about 20 minutes or until almost cooked, including extra liquid to maintain the legumes submerged if required.

Add the cracked wheat and keep cooking until softened. Strain the ingredients completely and set aside in a container.

Warm 50% of the