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Keftedes me Prassa

Bite-sized pan-fried croquettes, typically known as keftedes, are a cherished signature dish in Sephardic Jewish culinary traditions. These wonderful leek fritters present a delicious fusion of rich minced beef with the gentle, slightly sweet flavour of leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks well and cut away the base and the bulk of the green stalk. Slice lengthwise along the length then into 1.5-centimeter pieces. Put in a deep frying pan and cover with water, then heat over a moderate heat for about 20 mins or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and season well with seasoning. Mix thoroughly using your hands then shape a couple of scoops into a patty, pressing a bit. Place on a plate and continue for the remaining of the mixture.

Heat oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is ready, fry the fritters in batches until crispy on both sides. (Do not fill the skillet as this drops the heat of the oil.) Take out the finished fritters to a tray lined with absorbent paper and allow to rest.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese patties are a true treat. The golden exterior reveals a smooth center. The fresh spinach adds a vibrant, slightly green flavor, while the grated cheese provides a deep, savory smoothness. It's possible to replace the dairy cheese with cooked, crushed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using leafy greens, rinse it carefully, removing any tough stems, and cut into it into sizable portions. Put in a deep pan with a little hot water over a moderate heat. Once cooked, drain in a colander for about 15 mins, then press out any excess liquid and set aside.

If using thawed frozen spinach, thoroughly press out excess liquid.

Warm the oil in a skillet over a moderate heat and saute the onion and garlic cloves until tender, about four minutes. Take off the flame.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Stir thoroughly until blended. If the mixture appears too wet, add some extra breadcrumbs.

With your fingers, mold the dough into oval croquettes somewhat larger than a nut but less bulky than an large egg, and put them on a tray topped with parchment paper. Cover and cool for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a amount of about 1cm. Brown the patties a small batch for two to three minutes on both sides, turning so they are golden everywhere, then put on paper towel.

Serve with lemon slices.

Lentil Patties

With their crispy exterior and moist center, these croquettes are not only flavorful but also a extremely wholesome snack or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a saucepan and submerge with plenty of cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to maintain the pulses covered if required.

Stir in the cracked wheat and keep cooking until tender. Remove the water from the mixture completely and reserve in a bowl.

Preheat a portion of the