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Keftedes me Prassa

Petite crispy croquettes, commonly called keftedes, are a beloved signature dish in Sephardic cuisine. These wonderful leek fritters present a tasty combination of savory minced beef with the subtle, slightly sweet taste of leeks, rendering them truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks properly and cut away the roots and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 mins or until tender.

Drain the leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and flavor liberally with seasoning. Mix thoroughly using your hands then form a few scoops into a croquette, pressing a slightly. Put on a tray and continue for the rest of the mixture.

Heat oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is sizzling, cook the patties in small groups until crispy on both sides. (Do not fill the frying pan as this reduces the heat of the cooking oil.) Transfer the ready croquettes to a dish lined with paper towel and permit to rest.

Offer with lemon slices.

Spinach Patties

These spinach with cheese patties are a real delight. The crunchy outside reveals a soft interior. The leafy spinach brings a fresh, somewhat natural note, while the grated cheese offers a deep, savory creaminess. Feel free to swap the cheese with cooked, crushed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

For raw spinach, wash it well, removing any hard stems, and coarsely chop it into big pieces. Put in a big pot with a bit of hot water over a medium heat. Once cooked, drain in a strainer for about 15 mins, then remove any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly squeeze out extra water.

Warm the cooking oil in a skillet over a medium flame and fry the onion and minced garlic until translucent, about four minutes. Take off the flame.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a container and flavor with seasoning. Stir well until combined. If the dough looks too wet, mix in some extra crumbs.

Using your hands, form the mixture into elongated patties a bit bigger than a nut but less bulky than an chicken egg, and put them on a plate topped with wax paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, heat olive oil to a level of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes per side, turning so they are golden everywhere, then transfer on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious snack or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to garnish

Put the lentils in a pot and fill with ample water. Cook over a medium flame for about 20 mins or until partially softened, including extra liquid to ensure the legumes covered if necessary.

Stir in the burghul and continue cooking until fully cooked. Remove the water from the ingredients completely and set aside in a bowl.

Preheat half of the