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Keftedes me Prassa

Bite-sized crispy croquettes, typically referred to as keftedes, represent a cherished delicacy in Sephardic cooking. These particular leek patties offer a delicious fusion of savory minced beef with the subtle, slightly sweet flavour of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Clean the leeks carefully and remove the root ends and the majority of the dark green parts. Slice into halves along the length then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until tender.

Remove the water from the leeks and put in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and flavor liberally with salt and pepper. Combine completely using your hands then shape a several tablespoonfuls into a croquette, flattening a bit. Put on a plate and continue for the remaining of the mixture.

Preheat cooking oil in a skillet to a amount of about ¾ inch over a moderate heat. When the oil is sizzling, fry the croquettes in batches until golden on all sides. (Do not fill the frying pan as this reduces the temperature of the oil.) Transfer the finished fritters to a tray topped with paper towel and let to drain.

Serve with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a real treat. The crispy outside opens up to a creamy filling. The leafy spinach brings a fresh, moderately earthy flavor, while the dairy offers a rich, savory richness. It's possible to replace the cheese with boiled, pureed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

When using leafy greens, wash it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Transfer in a deep pan with a little liquid over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then remove any remaining moisture and reserve.

If using previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and garlic until softened, about 4 minutes. Take off the stove.

Place the cooked spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with seasoning. Mix completely until combined. If the preparation appears too loose, incorporate some more crumbs.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and put them on a plate covered with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, preheat oil to a depth of about 1cm. Cook the fritters a small batch for two to three minutes per side, flipping so they are golden brown everywhere, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and soft inside, these patties are not only flavorful but also a extremely healthy appetizer or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to accompany

Place the lentils in a pot and submerge with ample water. Cook over a medium heat for about 20 mins or until partially softened, adding extra liquid to maintain the legumes submerged if necessary.

Mix in the cracked wheat and proceed cooking until softened. Strain the lentils and burghul completely and reserve in a mixing bowl.

Preheat 50% of the