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Keftedes me Prassa

Small pan-fried croquettes, often referred to as keftedes, are a treasured delicacy in Sephardic Jewish cuisine. These leek fritters offer a tasty blend of rich ground beef with the subtle, sweetly mild flavour of fresh leeks, rendering them truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Wash the leeks well and trim off the roots and the bulk of the dark green parts. Cut in half longways then into half-inch rounds. Place in a deep frying pan and fill with water, then simmer over a medium flame for about 20 mins or until cooked through.

Drain the leeks and place in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and sweet paprika and flavor liberally with seasoning. Mix completely using your hands then mold a few scoops into a patty, pressing a slightly. Set on a plate and repeat for the balance of the preparation.

Heat oil in a frying pan to a amount of about 2cm over a medium flame. When the heated oil is hot, fry the croquettes in batches until golden on both sides. (Do not fill the pan as this reduces the oil temperature of the cooking oil.) Take out the ready patties to a plate covered with absorbent paper and permit to rest.

Offer with lemon wedges.

Spinach Patties

These delightful spinach and cheese fritters are a real pleasure. The golden exterior opens up to a smooth interior. The fresh spinach adds a fresh, moderately green note, while the grated cheese gives a deep, flavorful smoothness. Feel free to swap the cheesy element with cooked, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon slices, to serve

If using raw spinach, rinse it carefully, removing any tough stems, and cut into it into large chunks. Place in a big pot with a small amount liquid over a moderate heat. Once cooked, strain in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

If using thawed frozen spinach, carefully press out extra water.

Warm the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic until tender, about a few minutes. Take off the heat.

Place the wilted spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with seasoning. Stir thoroughly until combined. If the mixture looks too soft, mix in some additional breading.

With your fingers, shape the preparation into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and place them on a baking sheet covered with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, heat oil to a amount of about 1cm. Fry the croquettes a few at a time for 2–3 minutes each side, turning so they are golden brown completely, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these fritters are not only flavorful but also a highly healthy appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a pan and submerge with plenty of cold water. Boil over a moderate heat for about twenty minutes or until partially softened, adding additional water to maintain the pulses immersed if required.

Mix in the cracked wheat and keep cooking until softened. Drain the mixture well and set aside in a bowl.

Heat half of the