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Keftedes me Prassa

Small crispy croquettes, typically referred to as keftedes, represent a treasured speciality in Sephardic cooking. These wonderful leek patties present a tasty blend of hearty beef with the subtle, mildly sweet flavour of fresh leeks, and they are truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and remove the root ends and the bulk of the dark green parts. Cut lengthwise longways then into 1.5cm pieces. Transfer in a deep pan and cover with water, then simmer over a medium flame for about 20 mins or until tender.

Drain the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and paprika and season well with pepper and salt. Combine completely using your hands then form a couple of scoops into a croquette, pressing a little. Set on a tray and continue for the remaining of the ingredients.

Warm olive oil in a skillet to a level of about 2cm over a medium flame. When the oil is ready, cook the patties in batches until golden on each side. (Don't overcrowd the pan as this drops the temperature of the cooking oil.) Take out the cooked fritters to a dish lined with absorbent paper and allow to drain.

Present with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a genuine treat. The crispy crust opens up to a soft center. The spinach adds a vibrant, slightly earthy flavor, while the cheese offers a savory, umami smoothness. Feel free to swap the cheesy element with boiled, crushed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

When using leafy greens, wash it carefully, discarding any stalks, and roughly chop it into sizable portions. Place in a large saucepan with a small amount water over a medium heat. Once softened, drain in a strainer for about a quarter hour, then squeeze out any extra water and reserve.

If using defrosted spinach, carefully squeeze out excess liquid.

Warm the oil in a pan over a medium heat and fry the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the heat.

Place the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breading and eggs in a large bowl and flavor with salt and pepper. Mix completely until incorporated. If the mixture looks too wet, add some additional breadcrumbs.

By hand, mold the preparation into elongated patties slightly larger than a nut but more compact than an egg, and set them on a plate lined with parchment paper. Cover and cool for at least one hour.

In a big skillet over medium flame, heat cooking oil to a amount of about 1 centimeter. Brown the croquettes a handful for a couple of minutes on both sides, rotating so they are golden brown completely, then transfer on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these fritters are not only flavorful but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and fill with ample fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to keep the legumes covered if required.

Add the burghul and keep cooking until softened. Remove the water from the lentils and burghul completely and put aside in a container.

Warm half of the