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Keftedes me Prassa

Small pan-fried fritters, commonly known as keftedes, are a treasured speciality in Sephardic Jewish culinary traditions. These particular leek croquettes present a tasty blend of hearty minced beef with the gentle, slightly sweet taste of tender leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks well and cut away the roots and the majority of the green tops. Chop in half longways then into half-inch slices. Transfer in a large skillet and fill with cold water, then cook over a medium flame for about 20 mins or until tender.

Remove the water from the leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and flavor liberally with salt and pepper. Stir well using your palms then form a few scoops into a patty, pressing a slightly. Place on a tray and continue for the remaining of the preparation.

Heat oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is hot, fry the fritters in small groups until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Transfer the cooked croquettes to a tray topped with absorbent paper and permit to cool.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a real pleasure. The crispy outside opens up to a creamy interior. The leafy spinach adds a vibrant, moderately natural note, while the dairy offers a rich, flavorful creaminess. Feel free to swap the cheese with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

When using leafy greens, clean it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a little water over a moderate heat. Once cooked, remove in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

When working with previously frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a frying pan over a medium flame and cook the diced onion and garlic until softened, about four minutes. Take off the heat.

Combine the cooked spinach, cooked onion and softened garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Combine well until combined. If the preparation seems too soft, add some additional breading.

With your fingers, mold the mixture into oval croquettes somewhat larger than a nut but smaller than an large egg, and set them on a baking sheet lined with wax paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, heat cooking oil to a amount of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes per side, turning so they are golden everywhere, then put on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully healthy bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to accompany

Put the lentils in a pan and submerge with enough water. Cook over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to maintain the lentils covered if needed.

Mix in the burghul and continue cooking until fully cooked. Strain the ingredients completely and set aside in a container.

Warm a portion of the