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Keftedes me Prassa

Petite pan-fried croquettes, often called keftedes, stand as a beloved signature dish in Sephardic Jewish cooking. These particular leek patties present a flavorful combination of savory minced beef with the subtle, sweetly mild flavour of fresh leeks, and they are absolutely crave-worthy.

Yields 12

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

Wash the green leeks carefully and trim off the root ends and the majority of the dark green parts. Cut in half lengthways then into 1.5-centimeter pieces. Put in a large skillet and submerge with fresh water, then heat over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a big bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Combine well using your fingers then mold a several tablespoonfuls into a patty, pressing a slightly. Set on a plate and continue for the rest of the mixture.

Preheat olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is hot, fry the croquettes in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Take out the ready fritters to a tray lined with absorbent paper and allow to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese croquettes are a true pleasure. The crispy outside reveals a soft center. The leafy spinach adds a vibrant, slightly earthy note, while the dairy gives a deep, umami smoothness. It's possible to replace the cheesy element with boiled, pureed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

When using raw spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into sizable portions. Put in a big pot with a little hot water over a medium flame. Once cooked, remove in a colander for about 15 minutes, then remove any remaining moisture and reserve.

If using defrosted spinach, thoroughly squeeze out extra water.

Warm the olive oil in a pan over a medium flame and saute the diced onion and garlic until tender, about four minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix well until incorporated. If the preparation seems too wet, add some more breadcrumbs.

Using your hands, shape the dough into elongated patties somewhat larger than a walnut but more compact than an egg, and set them on a baking sheet lined with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat cooking oil to a level of about 1 centimeter. Brown the fritters a few at a time for two to three minutes on both sides, turning so they are golden brown completely, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these patties are not only flavorful but also a highly wholesome bite or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Put the lentils in a pot and cover with enough water. Boil over a medium flame for about 20 mins or until nearly done, including extra liquid to maintain the lentils submerged if needed.

Stir in the cracked wheat and proceed cooking until tender. Strain the ingredients well and reserve in a container.

Warm half of the