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Keftedes me Prassa

Small pan-fried fritters, often known as keftedes, are a beloved delicacy in Sephardic Jewish cooking. These leek croquettes deliver a delicious combination of hearty ground beef with the gentle, sweetly mild essence of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and remove the base and the majority of the green tops. Cut into halves longways then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with cold water, then heat over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor generously with pepper and salt. Combine completely using your palms then shape a couple of scoops into a croquette, pressing a slightly. Set on a tray and proceed for the balance of the preparation.

Heat cooking oil in a pan to a amount of about 2cm over a medium heat. When the oil is hot, cook the fritters in small groups until golden on all sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Take out the cooked patties to a tray topped with absorbent paper and let to cool.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese patties are a genuine treat. The crispy exterior reveals a soft interior. The spinach imparts a fresh, moderately natural note, while the cheese gives a savory, umami smoothness. Feel free to swap the cheesy element with steamed, mashed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

When using raw spinach, clean it thoroughly, removing any stalks, and coarsely chop it into big pieces. Put in a big pot with a little water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then squeeze out any extra water and reserve.

When working with defrosted spinach, completely remove unwanted moisture.

Warm the oil in a skillet over a medium heat and saute the diced onion and minced garlic until tender, about a few minutes. Take off the stove.

Put the cooked spinach, cooked onion and softened garlic, kefalotyri, ricotta, grated nutmeg, red spice, breading and eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until blended. If the dough appears too loose, mix in some extra breading.

By hand, mold the dough into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and place them on a tray lined with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a level of about half an inch. Brown the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are golden completely, then place on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only tasty but also a wonderfully wholesome snack or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Place the brown lentils in a saucepan and fill with enough water. Boil over a moderate heat for about twenty minutes or until partially softened, including more water to maintain the pulses submerged if required.

Add the bulgur wheat and keep cooking until tender. Remove the water from the ingredients well and set aside in a bowl.

Preheat a portion of the