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Keftedes me Prassa

Small pan-fried croquettes, often referred to as keftedes, are a treasured speciality in Sephardic cuisine. These wonderful leek croquettes present a tasty combination of savory ground beef with the gentle, mildly sweet essence of fresh leeks, making them absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the fresh leeks well and remove the roots and the majority of the green tops. Slice lengthwise lengthways then into 1.5cm slices. Put in a large skillet and fill with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, chopped parsley and spice and spice well with salt and pepper. Mix completely using your palms then form a couple of tablespoonfuls into a patty, flattening a bit. Put on a platter and repeat for the remaining of the mixture.

Warm olive oil in a skillet to a depth of about 2cm over a medium heat. When the olive oil is hot, brown the croquettes in small groups until golden on each side. (Don't overcrowd the skillet as this reduces the heat of the oil.) Transfer the ready fritters to a dish topped with paper towel and permit to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a genuine delight. The golden crust gives way to a soft center. The fresh spinach brings a vibrant, moderately natural taste, while the grated cheese offers a deep, flavorful creaminess. Feel free to swap the cheese with steamed, pureed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

If using leafy greens, wash it thoroughly, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a small amount liquid over a medium heat. Once cooked, remove in a strainer for about a quarter hour, then press out any excess liquid and set aside.

For previously frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and fry the chopped onion and minced garlic until translucent, about a few minutes. Take off the heat.

Combine the cooked spinach, cooked onion and softened garlic, hard cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until blended. If the dough appears too wet, incorporate some more crumbs.

By hand, mold the preparation into oval croquettes somewhat larger than a walnut shell but smaller than an chicken egg, and set them on a plate covered with baking paper. Seal and chill for at least 1 hour.

In a wide pan over medium heat, preheat olive oil to a level of about 1cm. Cook the croquettes a handful for 2–3 minutes each side, turning so they are golden brown completely, then put on paper towel.

Present with lemon wedges.

Lentil Patties

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

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Place the lentils in a saucepan and cover with enough fresh water. Simmer over a medium heat for about 20 mins or until nearly done, pouring extra liquid to maintain the pulses covered if necessary.

Add the burghul and proceed cooking until tender. Strain the mixture completely and set aside in a container.

Preheat 50% of the