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Keftedes me Prassa

Small fried fritters, commonly called keftedes, stand as a treasured delicacy in Sephardic Jewish culinary traditions. These particular leek croquettes present a tasty fusion of rich ground beef with the gentle, mildly sweet taste of fresh leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks carefully and remove the roots and the majority of the green stalk. Slice lengthwise longways then into 1.5-centimeter rounds. Place in a large skillet and submerge with water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and paprika and flavor liberally with seasoning. Stir completely using your palms then shape a several spoonfuls into a patty, pressing a slightly. Place on a plate and repeat for the balance of the ingredients.

Warm olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the fritters in batches until crispy on both sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Take out the ready croquettes to a plate topped with paper towel and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach and cheese patties are a real delight. The crunchy exterior gives way to a creamy filling. The spinach imparts a fresh, moderately natural taste, while the cheese gives a rich, umami creaminess. Feel free to swap the dairy cheese with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

If using raw spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount liquid over a medium heat. Once wilted, drain in a colander for about 15 mins, then press out any remaining moisture and reserve.

For thawed frozen spinach, completely remove excess liquid.

Heat the cooking oil in a frying pan over a medium heat and fry the chopped onion and garlic until translucent, about a few minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Stir well until blended. If the dough seems too wet, incorporate some more crumbs.

With your fingers, shape the preparation into elongated patties slightly larger than a nut but more compact than an large egg, and put them on a plate topped with wax paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, warm olive oil to a level of about half an inch. Brown the patties a small batch for two to three minutes each side, rotating so they are golden all over, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

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

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the brown lentils in a pan and submerge with plenty of fresh water. Boil over a moderate heat for about twenty minutes or until partially softened, including additional water to maintain the legumes submerged if necessary.

Add the cracked wheat and continue cooking until tender. Strain the mixture completely and reserve in a bowl.

Warm half of the