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Keftedes me Prassa

Petite pan-fried patties, commonly known as keftedes, are a beloved speciality in Sephardic Jewish cooking. These particular leek croquettes offer a flavorful combination of hearty beef with the subtle, slightly sweet flavour of tender leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the leeks properly and cut away the base and the majority of the dark green parts. Slice in half along the length then into 1.5cm pieces. Put in a deep frying pan and cover with water, then heat over a medium flame for about twenty minutes or until softened.

Strain the cooked leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and spice and spice generously with pepper and salt. Combine well using your palms then mold a few spoonfuls into a croquette, shaping a little. Place on a tray and repeat for the balance of the mixture.

Preheat cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is hot, brown the patties in small batches until crispy on each side. (Don't overcrowd the pan as this reduces the temperature of the oil.) Take out the ready fritters to a tray covered with paper towel and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a real pleasure. The golden outside reveals a creamy filling. The spinach imparts a bright, slightly natural flavor, while the dairy offers a rich, savory creaminess. It's possible to replace the cheese with cooked, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon slices, to garnish

If using leafy greens, wash it thoroughly, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a small amount hot water over a moderate heat. Once cooked, remove in a colander for about 15 mins, then remove any extra water and reserve.

If using thawed frozen spinach, carefully press out excess liquid.

Heat the oil in a pan over a medium flame and cook the diced onion and garlic cloves until softened, about a few minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a container and spice with seasoning. Mix well until combined. If the dough seems too loose, add some extra breadcrumbs.

By hand, shape the mixture into oval shapes slightly larger than a walnut but less bulky than an large egg, and place them on a tray topped with wax paper. Seal and cool for at least one hour.

In a big skillet over medium heat, heat olive oil to a amount of about half an inch. Cook the fritters a small batch for 2–3 minutes on both sides, rotating so they are golden everywhere, then place on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a extremely wholesome bite or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Put the dry lentils in a pot and fill with plenty of fresh water. Cook over a medium heat for about 20 mins or until almost cooked, adding additional water to keep the pulses submerged if required.

Mix in the burghul and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Preheat 50% of the