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Keftedes me Prassa

Small crispy croquettes, typically called keftedes, are a treasured delicacy in Sephardic Jewish cooking. These wonderful leek fritters offer a delicious combination of savory minced beef with the gentle, slightly sweet taste of leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Wash the fresh leeks carefully and trim off the base and the majority of the dark green parts. Chop in half along the length then into 1.5-centimeter pieces. Put in a deep pan and submerge with water, then simmer over a moderate heat for about 20 mins or until cooked through.

Strain the softened leeks and put in a big bowl with the beef, eggs, matzo meal, dill, parsley and paprika and flavor generously with pepper and salt. Stir completely using your palms then mold a few spoonfuls into a patty, pressing a bit. Set on a platter and repeat for the balance of the ingredients.

Heat cooking oil in a pan to a level of about ¾ inch over a moderate heat. When the heated oil is ready, cook the croquettes in small groups until golden brown on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Take out the ready patties to a plate topped with kitchen paper and let to cool.

Serve with fresh lemon.

Spinach Patties

These spinach with cheese fritters are a real pleasure. The crispy crust opens up to a smooth filling. The spinach brings a bright, slightly green flavor, while the grated cheese provides a rich, umami smoothness. Feel free to swap the cheesy element with cooked, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to accompany

When using fresh spinach, rinse it carefully, removing any stalks, and roughly chop it into large chunks. Put in a large saucepan with a little liquid over a medium flame. Once cooked, strain in a sieve for about 15 minutes, then press out any remaining moisture and reserve.

For defrosted spinach, completely press out unwanted moisture.

Heat the oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Mix completely until incorporated. If the mixture seems too wet, add some extra breadcrumbs.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and set them on a tray lined with parchment paper. Wrap and cool for at least 1 hour.

In a large frying pan over moderate heat, preheat olive oil to a depth of about 1cm. Cook the croquettes a handful for 2–3 minutes each side, turning so they are golden all over, then place on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a wonderfully nutritious bite or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Place the lentils in a saucepan and cover with ample fresh water. Boil over a medium flame for about 20 minutes or until partially softened, adding additional water to keep the pulses immersed if required.

Stir in the cracked wheat and proceed cooking until softened. Remove the water from the ingredients thoroughly and reserve in a container.

Preheat a portion of the