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Keftedes me Prassa

Petite pan-fried patties, often referred to as keftedes, are a beloved signature dish in Sephardic culinary traditions. These wonderful leek croquettes deliver a delicious fusion of hearty minced beef with the delicate, slightly sweet essence of fresh leeks, making them truly irresistible.

Makes 12

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

Clean the green leeks well and remove the base and the majority of the green stalk. Slice lengthwise along the length then into 1.5cm pieces. Put in a large skillet and cover with cold water, then heat over a moderate heat for about twenty minutes or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and flavor liberally with pepper and salt. Mix thoroughly using your palms then form a couple of tablespoonfuls into a croquette, flattening a slightly. Set on a tray and proceed for the remaining of the mixture.

Heat oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is ready, fry the croquettes in small batches until golden brown on each side. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Remove the finished patties to a tray covered with absorbent paper and allow to drain.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real delight. The crunchy crust gives way to a soft filling. The fresh spinach adds a fresh, slightly earthy taste, while the grated cheese gives a rich, savory richness. It's possible to replace the cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

When using raw spinach, wash it carefully, getting rid of any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount liquid over a medium heat. Once wilted, remove in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

For defrosted spinach, thoroughly remove unwanted moisture.

Preheat the oil in a frying pan over a medium flame and saute the onion and garlic cloves until translucent, about 4 minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until blended. If the preparation appears too wet, add some additional breading.

By hand, shape the mixture into oval shapes slightly larger than a nut but more compact than an egg, and set them on a plate topped with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, heat cooking oil to a amount of about 1 centimeter. Cook the fritters a few at a time for two to three minutes each side, flipping so they are crispy completely, then put on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these patties are not only delicious but also a extremely nutritious snack or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to serve

Place the lentils in a saucepan and fill with plenty of water. Cook over a medium flame for about 20 mins or until almost cooked, including additional water to ensure the legumes submerged if necessary.

Add the burghul and proceed cooking until softened. Remove the water from the lentils and burghul completely and reserve in a container.

Heat a portion of the