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Keftedes me Prassa

Small pan-fried croquettes, commonly referred to as keftedes, stand as a beloved delicacy in Sephardic culinary traditions. These leek fritters deliver a flavorful fusion of rich ground beef with the gentle, sweetly mild essence of leeks, rendering them truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks properly and trim off the base and most of the green stalk. Cut lengthwise along the length then into half-inch slices. Place in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 mins or until tender.

Strain the cooked leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and flavor generously with pepper and salt. Mix thoroughly using your hands then form a couple of scoops into a croquette, pressing a slightly. Place on a plate and repeat for the remaining of the ingredients.

Heat olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, fry the croquettes in small groups until golden on each side. (Do not fill the pan as this drops the temperature of the cooking oil.) Take out the cooked patties to a tray covered with paper towel and allow to drain.

Offer with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a genuine pleasure. The crispy crust gives way to a soft filling. The leafy spinach brings a vibrant, moderately natural flavor, while the grated cheese provides a savory, umami creaminess. Feel free to swap the cheese with boiled, mashed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to serve

For raw spinach, wash it well, removing any stalks, and roughly chop it into sizable portions. Put in a big pot with a bit of hot water over a medium flame. Once softened, strain in a strainer for about 15 mins, then remove any remaining moisture and reserve.

For thawed frozen spinach, carefully squeeze out excess liquid.

Heat the cooking oil in a skillet over a medium flame and saute the chopped onion and garlic until tender, about 4 minutes. Take off the stove.

Place the cooked spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and spice with pepper and salt. Mix completely until blended. If the dough appears too wet, mix in some more breading.

By hand, mold the dough into elongated patties somewhat larger than a nut but less bulky than an large egg, and set them on a baking sheet covered with parchment paper. Seal and chill for at least 1 hour.

In a big skillet over moderate heat, warm olive oil to a amount of about 1cm. Brown the croquettes a few at a time for two to three minutes each side, turning so they are golden brown completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these croquettes are not only tasty but also a highly wholesome snack or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Place the dry lentils in a pot and fill with ample water. Cook over a medium flame for about twenty minutes or until almost cooked, pouring more water to ensure the lentils submerged if needed.

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

Warm a portion of the