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Keftedes me Prassa

Bite-sized crispy patties, typically referred to as keftedes, are a cherished speciality in Sephardic culinary traditions. These wonderful leek croquettes present a delicious fusion of rich minced beef with the subtle, slightly sweet essence of tender leeks, rendering them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Wash the fresh leeks properly and trim off the roots and the majority of the green stalk. Chop lengthwise lengthways then into 1.5-centimeter slices. Put in a large skillet and submerge with water, then cook over a moderate heat for about 20 mins or until softened.

Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, dill, parsley and sweet paprika and flavor well with pepper and salt. Mix completely using your hands then shape a few tablespoonfuls into a patty, shaping a slightly. Put on a tray and continue for the remaining of the ingredients.

Heat cooking oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is hot, cook the croquettes in batches until crispy on both sides. (Avoid overcrowding the frying pan as this drops the heat of the cooking oil.) Transfer the finished croquettes to a dish topped with paper towel and let to drain.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach croquettes are a real treat. The crispy crust gives way to a smooth filling. The leafy spinach imparts a fresh, slightly natural flavor, while the grated cheese offers a rich, umami richness. It's possible to replace the dairy cheese with steamed, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Fresh lemon, to serve

For leafy greens, wash it well, getting rid of any stalks, and roughly chop it into large chunks. Transfer in a deep pan with a little hot water over a moderate heat. Once cooked, remove in a colander for about 15 mins, then squeeze out any excess liquid and reserve.

If using previously frozen spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until translucent, about 4 minutes. Take off the stove.

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, breading and beaten eggs in a container and season with salt and pepper. Mix thoroughly until incorporated. If the dough seems too loose, mix in some more breadcrumbs.

With your fingers, form the mixture into oval croquettes slightly larger than a nut but less bulky than an large egg, and place them on a tray lined with wax paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a amount of about 1 centimeter. Brown the patties a few at a time for a couple of minutes per side, rotating so they are golden all over, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only delicious but also a highly nutritious snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to garnish

Add the brown lentils in a pot and fill with ample water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring additional water to keep the pulses covered if required.

Add the cracked wheat and proceed cooking until tender. Remove the water from the lentils and burghul completely and reserve in a bowl.

Preheat 50% of the