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Keftedes me Prassa

Small crispy croquettes, typically known as keftedes, are a cherished delicacy in Sephardic cooking. These wonderful leek croquettes offer a flavorful combination of rich ground beef with the gentle, slightly sweet flavour of fresh leeks, making them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to accompany

Clean the fresh leeks properly and cut away the root ends and most of the dark green parts. Chop in half along the length then into half-inch rounds. Transfer in a deep frying pan and submerge with water, then heat over a moderate heat for about 20 mins or until tender.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and paprika and season well with salt and pepper. Combine thoroughly using your fingers then mold a several spoonfuls into a ball, flattening a little. Place on a plate and continue for the remaining of the mixture.

Warm oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is sizzling, brown the croquettes in small batches until crispy on each side. (Avoid overcrowding the pan as this reduces the heat of the oil.) Transfer the finished croquettes to a dish lined with paper towel and let to cool.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese croquettes are a true delight. The golden crust reveals a creamy filling. The fresh spinach brings a bright, moderately earthy taste, while the cheese provides a savory, flavorful richness. Feel free to swap the cheese with cooked, crushed potato if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, clean it carefully, removing any tough stems, and roughly chop it into large chunks. Put in a big pot with a bit of hot water over a medium flame. Once wilted, drain in a colander for about 15 minutes, then squeeze out any excess liquid and set aside.

For defrosted spinach, thoroughly remove excess liquid.

Preheat the olive oil in a pan over a medium flame and saute the diced onion and minced garlic until softened, about 4 minutes. Remove from the flame.

Place the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Mix thoroughly until incorporated. If the dough seems too loose, add some extra breadcrumbs.

Using your hands, mold the mixture into oval croquettes a bit bigger than a nut but less bulky than an egg, and set them on a tray covered with wax paper. Cover and refrigerate for at least one hour.

In a big skillet over moderate heat, heat olive oil to a level of about 1cm. Brown the croquettes a few at a time for a couple of minutes on both sides, flipping so they are crispy completely, then put on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a extremely nutritious snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a saucepan and submerge with ample fresh water. Simmer over a medium flame for about 20 minutes or until partially softened, including more water to ensure the legumes immersed if required.

Mix in the burghul and keep cooking until tender. Strain the mixture completely and put aside in a bowl.

Preheat a portion of the