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Keftedes me Prassa

Small pan-fried croquettes, typically referred to as keftedes, represent a cherished speciality in Sephardic Jewish culinary traditions. These wonderful leek fritters present a delicious blend of rich minced beef with the subtle, mildly sweet taste of fresh leeks, making them utterly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks carefully and remove the root ends and the bulk of the green tops. Chop into halves along the length then into half-inch pieces. Transfer in a large skillet and cover with water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and spice and flavor well with pepper and salt. Stir thoroughly using your palms then shape a few tablespoonfuls into a croquette, shaping a bit. Set on a tray and continue for the balance of the ingredients.

Heat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, brown the patties in small groups until golden brown on each side. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Take out the ready fritters to a tray covered with kitchen paper and let to cool.

Serve with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a real treat. The golden exterior opens up to a soft center. The spinach brings a vibrant, somewhat earthy note, while the dairy offers a deep, flavorful smoothness. It's possible to replace the cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

If using raw spinach, clean it carefully, removing any stalks, and coarsely chop it into sizable portions. Place in a big pot with a small amount hot water over a medium flame. Once cooked, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with defrosted spinach, completely remove unwanted moisture.

Heat the olive oil in a skillet over a medium flame and fry the chopped onion and minced garlic until softened, about 4 minutes. Take off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Combine completely until combined. If the preparation seems too loose, incorporate some more breading.

Using your hands, shape the dough into oval shapes somewhat larger than a nut but more compact than an chicken egg, and place them on a baking sheet covered with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, preheat olive oil to a level of about half an inch. Brown the fritters a small batch for a couple of minutes per side, turning so they are crispy completely, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and moist center, these croquettes are not only tasty but also a wonderfully nutritious bite or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to garnish

Add the brown lentils in a saucepan and submerge with plenty of water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding additional water to keep the pulses covered if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients thoroughly and reserve in a container.

Preheat half of the