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Keftedes me Prassa

Bite-sized fried fritters, commonly known as keftedes, stand as a treasured delicacy in Sephardic Jewish cuisine. These leek croquettes present a flavorful fusion of savory beef with the subtle, sweetly mild essence of tender leeks, and they are absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the green leeks well and trim off the base and most of the green tops. Slice lengthwise longways then into 1.5cm rounds. Place in a large skillet and fill with fresh water, then heat over a moderate heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and place in a big bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and paprika and flavor generously with salt and pepper. Combine completely using your palms then form a several spoonfuls into a croquette, pressing a slightly. Put on a tray and proceed for the balance of the preparation.

Warm oil in a skillet to a amount of about 2cm over a medium flame. When the olive oil is hot, cook the fritters in batches until golden brown on each side. (Do not fill the pan as this drops the oil temperature of the oil.) Take out the cooked fritters to a tray lined with kitchen paper and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a real pleasure. The golden outside reveals a creamy center. The leafy spinach imparts a bright, slightly green note, while the dairy provides a deep, umami smoothness. It's possible to replace the cheese with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

For raw spinach, wash it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Put in a big pot with a small amount liquid over a moderate heat. Once softened, remove in a colander for about 15 mins, then press out any excess liquid and set aside.

If using defrosted spinach, thoroughly remove excess liquid.

Preheat the olive oil in a skillet over a medium flame and saute the onion and garlic cloves until softened, about 4 minutes. Turn off the heat.

Place the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Combine completely until incorporated. If the dough seems too soft, mix in some extra breadcrumbs.

With your fingers, shape the mixture into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and put them on a baking sheet covered with baking paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, preheat cooking oil to a amount of about 1cm. Brown the croquettes a small batch for two to three minutes each side, rotating so they are crispy all over, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully wholesome bite or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to serve

Add the brown lentils in a pot and submerge with ample fresh water. Boil over a medium heat for about 20 minutes or until nearly done, adding more water to keep the pulses covered if required.

Stir in the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a container.

Heat 50% of the