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Keftedes me Prassa

Petite fried patties, often known as keftedes, are a cherished delicacy in Sephardic Jewish culinary traditions. These wonderful leek croquettes deliver a delicious blend of savory ground beef with the gentle, sweetly mild taste of leeks, making them utterly irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Wash the leeks carefully and cut away the roots and the majority of the green stalk. Chop into halves along the length then into 1.5cm pieces. Transfer in a large skillet and fill with cold water, then simmer over a medium heat for about 20 minutes or until softened.

Drain the leeks and put in a big bowl with the beef, beaten eggs, crumbs, dill, chopped parsley and paprika and spice liberally with pepper and salt. Combine completely using your palms then mold a several tablespoonfuls into a patty, shaping a bit. Place on a platter and repeat for the balance of the mixture.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the heated oil is ready, brown the croquettes in small groups until crispy on both sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Remove the ready patties to a tray lined with absorbent paper and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a true delight. The crispy crust reveals a smooth interior. The fresh spinach adds a bright, slightly natural note, while the dairy gives a savory, savory richness. Feel free to swap the dairy cheese with cooked, mashed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, clean it well, removing any tough stems, and coarsely chop it into big pieces. Place in a large saucepan with a little hot water over a medium heat. Once wilted, strain in a colander for about 15 mins, then squeeze out any extra water and reserve.

For defrosted spinach, carefully squeeze out excess liquid.

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

Place the cooked spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and spice with seasoning. Mix well until blended. If the mixture looks too loose, add some more crumbs.

Using your hands, mold the preparation into oval shapes slightly larger than a nut but more compact than an large egg, and place them on a baking sheet lined with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a amount of about 1 centimeter. Brown the croquettes a handful for a couple of minutes each side, turning so they are golden brown completely, then put on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Boasting a golden crust and moist center, these croquettes are not only tasty but also a wonderfully nutritious bite or meal.

Yields 12

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

Add the lentils in a saucepan and cover with enough fresh water. Cook over a moderate heat for about 20 mins or until almost cooked, adding more water to ensure the lentils immersed if needed.

Add the burghul and proceed cooking until softened. Drain the lentils and burghul well and put aside in a bowl.

Warm 50% of the