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Keftedes me Prassa

Petite fried croquettes, often called keftedes, are a beloved delicacy in Sephardic cooking. These leek fritters offer a flavorful combination of hearty beef with the delicate, slightly sweet flavour of fresh leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the green leeks well and trim off the root ends and the majority of the green stalk. Slice in half longways then into half-inch pieces. Place in a deep pan and fill with water, then simmer over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the minced beef, eggs, crumbs, chopped dill, parsley and sweet paprika and flavor liberally with salt and pepper. Mix well using your fingers then form a couple of tablespoonfuls into a patty, flattening a slightly. Put on a tray and continue for the balance of the ingredients.

Heat olive oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is hot, brown the croquettes in batches until golden brown on each side. (Don't overcrowd the pan as this drops the temperature of the oil.) Take out the finished fritters to a dish covered with paper towel and permit to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a genuine treat. The golden exterior opens up to a creamy center. The leafy spinach brings a vibrant, somewhat green note, while the cheese provides a savory, umami smoothness. Feel free to swap the cheese with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Olive oil for frying (or neutral oil)
• Lemon wedges, to accompany

For fresh spinach, clean it well, removing any hard stems, and coarsely chop it into big pieces. Place in a large saucepan with a little water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any extra water and put aside.

If using defrosted spinach, completely squeeze out unwanted moisture.

Preheat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and garlic until tender, about four minutes. Take off the flame.

Put the cooked spinach, sauteed onion and garlic, hard cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Stir thoroughly until combined. If the preparation looks too wet, add some additional breading.

With your fingers, mold the dough into oval shapes slightly larger than a walnut shell but less bulky than an egg, and set them on a tray covered with parchment paper. Cover and cool for at least 1 hour.

In a big skillet over medium heat, warm olive oil to a level of about 1cm. Brown the patties a handful for two to three minutes per side, rotating so they are golden completely, then put on paper towel.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and moist center, these croquettes are not only tasty but also a extremely healthy bite or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and fill with plenty of cold water. Cook over a medium heat for about 20 minutes or until almost cooked, including additional water to keep the pulses covered if needed.

Mix in the burghul and keep cooking until fully cooked. Drain the lentils and burghul well and put aside in a bowl.

Warm half of the